05 February 2015

Small-Batch Coconut Cupcakes - Rum Buttercream Frosting

Coconut Cupcakes / www.delightfulrepast.com

Don't you just love coconut cupcakes? When I was growing up everyone in town, except my mother, was using the popular brand of sweetened coconut. Ever look at the label? Besides added sugar and water, it contains propylene glycol and sodium metabisulfite. Well, I'm not having any of that! 

I make my coconut cupcakes with organic unsweetened shredded coconut and less sugar than usual, but even my "sweet-tooth" friends like them. Like the Small-Batch Chocolate Cupcakes I posted last week, this recipe can be stirred up quickly by hand and makes exactly six generously frosted cupcakes. 

My Cuisinart convection toaster oven easily handles a 12-cup muffin tin, but even if yours has a smaller capacity it can likely handle a 6-cup tin. If you don't have a toaster oven, you can pop a little batch of six cupcakes in with whatever else you've got going in your regular oven. 

Since there is no water added to the organic unsweetened shredded coconut, I stir the coconut into the melted butter and give it a few minutes with the wet ingredients to soften it just a bit before adding the dry ingredients. 

I'd love to hear your comments on cupcakes, coconut, organic, food additives or whatever's on your mind! 


Coconut Cupcake / www.delightfulrepast.com

Small-Batch Coconut Cupcakes 

(Makes 6 standard-size cupcakes) 

The Cupcakes 

2/3 dip-and-sweep cup (3.33 ounces) unbleached all-purpose flour
1 teaspoon baking powder 
1/8 teaspoon salt
3 tablespoons (1.5 ounces) unsalted butter, melted
3 tablespoons unsweetened shredded coconut
1/3 cup sugar
1 large egg
1/2 cup milk
1/2 teaspoon vanilla extract 

The Frosting 

3 tablespoons (1.5 ounces) unsalted butter, softened
1 1/2 packed cups (6 ounces) powdered sugar
Pinch salt
1/2 teaspoon vanilla extract
1/2 teaspoon rum, optional
1 tablespoon cream or milk 

1 Preheat oven* to 350 degrees. Put standard paper bake cups in one 6-cup standard muffin tin. *I use a Cuisinart toaster oven. 

2 In small bowl, whisk together flour, baking soda and salt to "sift." 

3 In 1-quart glass measuring cup or bowl, melt butter in microwave. Whisk in coconut, then sugar. Add egg, milk and vanilla extract; whisk vigorously for about 30 seconds. Add flour mixture and whisk vigorously for another 30 seconds. 

4 Using a 1/4-cup measure, fill the bake cups. Bake at 350 degrees for 18 to 20 minutes, or until they test done with a toothpick. 

5 Immediately remove from pan and cool on wire rack for an hour. They must be thoroughly cool before frosting. 

6 In 1-quart bowl, with a hand mixer, cream the butter until smooth. With the mixer on low speed, gradually beat in the powdered sugar and salt. Scrape down the sides of the bowl. Add the vanilla extract, rum and cream or milk; beat on high speed until frosting is light and fluffy, about 5 minutes. You will likely have to add the liquid ingredients before adding all the powdered sugar.

7 With a pastry bag fitted with a 2D tip or a 1M tip, pipe frosting on cupcakes.


Disclosure: Some posts contain links to my affiliate account at Amazon.com. If you purchase something from Amazon through one of my links, I receive a small commission, at no additional cost to you, which I use toward the expenses of running this blog. Thanks for supporting Delightful Repast when you shop at Amazon!

40 comments:

Karen S Booth said...

Stunning photos and a fabulous recipe Jean!

Jean | DelightfulRepast.com said...

Karen, thank you so much! Great with a cup of Earl Grey, which I know you like!

belleau kitchen said...

That's so funny that we've baked almost identical cake type things... and yours look stunning!... xx

Jean | DelightfulRepast.com said...

Thank you, Dom! *Yours* is really gorgeous!

Angie Schneider said...

We are crazy for anything coconut! These cupcakes look glorious, Jean.

Jean | DelightfulRepast.com said...

Angie, thanks. I've been making coconut *every*thing lately!

Gingi Freeman said...

Okay.. you had me at rum buttercream. I like these better than the last ones you posted!! <3 - www.domesticgeekgirl.com

Jean | DelightfulRepast.com said...

Thanks, Gingi! I do, too, but so many people love their chocolate!

Thomas "Sully" Sullivan said...

I christen this recipe “Paradox Cupcakes.” It’s this way, Peter Paul Mounds gave coconut a bad name, and the only kind of coconut I like is fresh in the shell or the stuff I fry with shrimp. And as for the rum-butter frosting, I can’t even sniff rum ever since living in the Virgin Islands for a month with no money mucho years ago and living off rum-and-colas ($.25) or a jug of Old St. Croix for $.90. On the other hand, I love Butter-rum lifesavers and Werther’s candies. So, Paradox Cupcakes. If I ever get stuck on a Caribbean island again, I’ll with up a batch according to your specs.

Jean | DelightfulRepast.com said...

Well, Sully, you *could* make these with fresh coconut you grate yourself. And leave the optional rum out altogether. I don't think I could drink a single rum and coke, let alone a steady diet of them -- that would definitely put me off rum permanently!

Sue/the view from great island said...

Oh Jean, I am a sucker for vanilla cupcakes, and when you add rum and coconut to them I can't resist! I love that you are doing these small batch recipes, too!

Jean | DelightfulRepast.com said...

Sue, these small-batch recipes are a product of my laziness! I'm eliminating every step, tool and minute I can!

Lorrie said...

These sound so delicious. Coconut and rum are a great combination.
Your post had me rummaging through my cupboards to see if my coconut has those additives. I always buy unsweetened. Well, I put the coconut into a mason jar so the bag is gone. But I did find some organic coconut flakes that I like to nibble on!

Jean | DelightfulRepast.com said...

Lorrie, thanks! I hope you'll whip up a little batch soon!

Jacquelineand.... said...

I'm crazy for coconut!

Sadly, I'm the only one in the house who is... but I bet these would freeze beautifully for an occasional sweet treat that wouldn't mysteriously go missing! I like that idea a lot! =D

Linda Kay said...

I can almost smell those baking, Karen. I'm not too attentive to those organic foods, but maybe should be. I'm okay with coconut, but really prefer lemon or chocolate flavors. Have a wonderful weekend.

Jean | DelightfulRepast.com said...

Jacqueline, that's what's so great about my small-batch cupcake recipes. I've developed them to be quick and easy as well as small, so you don't have to spend a lot of time and effort on something only one person in the family likes.

Jean | DelightfulRepast.com said...

Thanks, Linda. I love lemon, too! With foods coming in from all over the world now and more and more chemicals being used, I think we have to pay more attention than ever in order to have safe and wholesome food.

Susan J Meyerott, M.S. said...

Jean--Growing up we were always given our choice about birthday cakes. Mine was always lemon meringue-shredded coconut cake. As my birthday is next month, I will celebrate with a batch of your coconut cupcakes with lemon meringue-shredded coconut topping!

Jean | DelightfulRepast.com said...

Thanks, Sue. Wow, does that ever sound good! I do love lemon.

Laura Denman said...

I'm totally with you on using a little less sugar. So many recipes call for a massive amount and even though I know sugar is imperative in some things, often I think why is there that much? I often cut the sugar a bit and notice no blandness - and this is coming from someone with a major addiction to sweet baked goods. These cupcakes look and sound beautiful. Just perfect.

Jean | DelightfulRepast.com said...

Thank you, Laura! My sticky toffee pudding, for example, is plenty sweet, yet most people put waaaaaay more sugar in it. No need. Cutting back on the amount of sugar as you do, you should do fine with your baking addiction!

Tony Grant said...

All I can say is, I want to eat one....or...two.....or...three or......

Jean | DelightfulRepast.com said...

Thanks, Tony! There's enough for two for each of you.

Pauline Wiles said...

Oh my! My husband is a huge fan of coconut and in fact I recently bought a recipe book full of coconut ideas (haven't tried any yet, sadly).
Thanks for the Earl Grey suggestion, too: that sounds perfect.

Jean | DelightfulRepast.com said...

Pauline, thank you! I've got a couple of other super quick and easy coconut things posted: a macaroon- (not macaron-) like cookie, Kokoskakor, and Magical Coconut Pie.

Pom Pom said...

Hi Jean! YUM! They look so pretty. I definitely need some cake/frosting tools. I've been making lots of family birthday cakes. Your cupcakes and frosting are beautiful!

Jean | DelightfulRepast.com said...

Thanks, Pom Pom! I have tons of cake decorating tools from back in the day when I used to do a lot of it, but I've gotten so lazy :D I rarely use anything but these two tips or my small or large offset spatulas.

Maureen | Orgasmic Chef said...

I love coconut everything and I usually buy the larger organic flakes. I look forward to serving these cupcakes one day this week!

Jean | DelightfulRepast.com said...

Thanks, Maureen! Hope you like them! I get those big flakes, too; they're great in certain things. I like the fine shred for cakes.

Kristi @ Inspiration Kitchen said...

Oh my - you are so speaking my love language with these Coconuts and Rum Buttercream! That crazy-talk delicious!

Jean | DelightfulRepast.com said...

Kristi, thanks so much! If you like chocolate, check out last week's small-batch chocolate cupcakes.

Michelle Nahom said...

These look so good, Jean! Rum buttercream frosting...yum! Sending lots of foodie love your way! Thanks for linking up with us at #FoodieFriDIY!

Jean | DelightfulRepast.com said...

Thanks, Michelle! Love #FoodieFriDIY!

Pat said...

I must be the only person that doesn't like coconut. I like the favor but I don't care for the texture. Feels like I'm eating plastic. LOL

Jean | DelightfulRepast.com said...

Pat, funny you should mention that. I've had that "eating plastic" sensation when eating that popular brand of coconut I referred to in the post -- the sweetened coconut with added chemicals. But I don't get it when eating the organic unsweetened shredded coconut; it has an entirely different texture.

sandy said...

This looks SO good. I'm going to get my husband to make these! He loves to cook, me not so much but one of my guilty pleasures is visiting cooking blogs or "liking" cooking blogs on FB.

thanks for your visit. Love your blog.

Jean | DelightfulRepast.com said...

Sandy, thank you. I hope you'll find more things at Delightful Repast for your husband to make for you!

Letricia Brown said...

Adding some toasted coconut on top is delicious too!

Jean | DelightfulRepast.com said...

Thanks, Letricia. Ooh, yeah ... toasting coconut makes it an entirely different flavor, doesn't it?

Related Posts Plugin for WordPress, Blogger...