Wedding Memoirs, Moments of Truth, and Coconut Cupcakes
Coconut Cupcakes inspired by Lisa Yockelson's Cookbook Baking by flavor. A delicious dense, cupcake enhanced with the flavor of nutmeg.
Servings: 12
Ingredients
- CAKE INGREDIENTS
- 2 1/2 cups plus 2 tablespoons unsifted bleached all-purposed flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon nutmeg
- 12 tablespoons 1 1/2 sticks unsalted butter, softened
- 1 1/2 cups superfine sugar
- 3 large eggs
- 2 1/2 teaspoons pure vanilla extract
- 3/4 cup thick cultured sour cream
- 1 cup tightly packed sweetened flaked coconut
- CREAM CHEESE FROSTING INGREDIENTS
- 12 ounces one and one-half 8-ounce packages cream cheese, softened
- 5 tablespoons 1/4 stick plus 1 tablespoon unsalted butter, softened
- 2 1/2 teaspoons pure vanilla extract
- 3 tablespoons heavy cream
- 1/8 teaspoon freshly grated nutmeg
- 5 1/2 cups unsifted confectioners' sugar hs note: I used a bit more
- 3/4 cup lightly packed sweetened flaked coconut plus extra for topping cupcakes.
Instructions
- CAKE INSTRUCTIONS
- Preheat oven to 375
- Measure out all dry ingredients. Sift together, including the nutmeg.
- It's easier to sift onto a sheet of waxed paper.
- Cream butter and sugar together for two minutes.
- Add eggs one at a time for 45 seconds. Add Vanilla.
- Beginning and ending with dry ingredients, alternate adding dry ingredients and sour cream and mixing. Add Coconut.
- Batter will be thick.
- Bake at 375 for 25-35 minutes
- CREAM CHEESE FROSTING INSTRUCTIONS
- Bring cream cheese and butter to near room temperature. Mix with mixer until thoroughly mixed through and smooth.
- Add in vanilla, cream and mix until incorporated.
- Add coconut.
- Frost cupcakes and top with more coconut.