Are you ready for the most coconut-ey coconut cupcake recipe ever? Prepare yourself, because these cupcakes seriously pack the most velvety, rich coconut flavour, and the buttercream is just fluffy, whipped perfection. I made these over the long weekend for a true coconut lover and they did not disappoint. I don't consider myself a coconut fan (I would rather have chocolate or funfetti any day), but I found myself literally licking the buttercream out of the bowl! The cake is moist and flavourful and the sweet flavour in the buttercream is on point without being too overpowering.
I chose the recipe from A Farmgirl's Dabbles for many reasons. Her description sounded divine, the recipe seemed straightforward, and I loved the way she topped the cupcakes with a mound of buttercream and a sprinkle of coconut chips, which by the way are so addictive! The instructions were so detailed -whipping the butter for 8 minutes is key- and the recipe was super simple to follow.
You can find the recipe here, and I've also included some of my findings below…a few cut corners never hurt, right?
1. I used unsweetened shredded coconut in the cupcakes as I knew the buttercream would be pretty sweet. I would not have wanted the cake any sweeter.
2. The buttercream recipe calls for 2 tablespoons of Half & Half, which I don't keep on hand. I was not ready to go out and purchase a carton for 2 tablespoons, so I opted for regular milk and all was perfect. Feel free to use your regular 2% milk.
3. Don't have a cookie scoop but still want the perfect mound of buttercream on top? I used my 1/4 cup measuring cup to scoop up the icing and plop it on top of the cupcake. It takes a little bit of shaping but it worked for me!
4. The coconut chips really complete the look and add a nice texture to the cupcake! You can find them in the bulk food section or any health food store.