- 18 chocolate cupcakes, either from scratch or a box mix
Whipped Coconut Buttercream
adapted from: The Back In The Day Bakery Cookbook
1/2 c. all-purpose flour
2 c. whole milk
2 tsp. pure vanilla extract
2 tsp. coconut extract
1 Lb. (4 sticks) unsalted butter, room temperature
2 c. powdered sugar
Combine the flour, 1/2 cup of the milk, the vanilla and the coconut extract in a small saucepan and whisk until blended. Set the pan over medium heat and gradually add the remaining 1 1/2 cups milk, whisking constantly. Cook the mixture, whisking until it comes to a low boil, then reduce the heat to low and continue to whisk until the mixture begins to thicken and starts to "burp", 2-3 minutes. Transfer the mixture to a small bowl and cool to room temperature, stirring occasionally to keep it lump free. If you do get some lumps, press the mixture through a fine-mesh sieve. In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl if using a hand mixer), whip the butter until soft and creamy. Gradually add the powdered sugar and beat until light and fluffy. Gradually add the cooled milk mixture, then increase the speed to medium-high and whip until the frosting is light and fluffy, like whipped cream, making sure to scrape the bottom and sides of bowl occasionally. Yield: about 6 cups
How to Tint Coconut
from: Jenn@eatcakefordinner
1 Tbl. water
liquid food coloring (I used 3 drops of red)
4 c. sweetened flaked coconut
Add the water and food coloring to a large mason jar (if you don't have a big enough jar, you will want to do this in two batches). Swirl around until the water and food coloring are combined. Add the coconut, top with the lid, and shake until all the coconut is evenly coated and colored. Spread out over a paper towel and allow to dry. This will take several hours. I would recommend making it the night before.
To assemble the cupcakes: Use a paring knife and scoop out a hole in the middle of each cupcake, about 1 inch deep. Fill each hole with frosting. Turn the cupcake upside down and frost top and sides of cupcake with frosting. Press the colored coconut into the top and sides of each cupcake (or roll the cupcake in the coconut). Place in a cupcake liner and serve.
Jenn's Notes: These are really really good! The frosting is not too sweet at all, so if I was using it for another dessert, that wouldn't be coated in sweetened coconut, I would probably add a little extra sugar. Also, I added an extra teaspoon of vanilla and I couldn't taste the coconut flavor in my finished frosting and I would add a little more next time.