Small-Batch Coconut Cupcakes - Rum Buttercream Frosting

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! 

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.


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