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    You are in: Home / Recipes / Coconut Cupcakes With Cream Cheese Icing Recipe
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    Coconut Cupcakes With Cream Cheese Icing

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    evelyn/athens's Note:

    By The Canadian Living Test Kitchen These delicious cupcakes serve as the tempting dessert in the April 2006 issue of Canadian Living Magazine.

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    Units: US | Metric

    Cream Cheese Icing



    1. 1
      Line 12 muffin cups with paper liners; set aside.
    2. 2
      In large bowl, beat butter with sugar until fluffy; beat in egg, coconut extract and vanilla until smooth.
    3. 3
      In separate bowl, whisk together flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Stir in coconut. Spoon into prepared cups, filling about three-quarters full.
    4. 4
      Bake cupcakes in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 22 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.)
    5. 5
      Garnish: In metal cake pan, toast coconut in 350°F (180°C) oven, stirring once, until golden, 5 to 8 minutes. Let cool.
    6. 6
      Cream Cheese Icing: In bowl, beat cream cheese with butter until light and fluffy; beat in milk, vanilla and coconut extract. Reduce speed and beat in icing sugar, 1 cup (250 mL) at a time, until fluffy. Spread about 2 tbsp (25 mL) over each cupcake; dip in toasted coconut. (Make-ahead: Refrigerate in airtight container for up to 24 hours.).

    Ratings & Reviews:


    Nutritional Facts for Coconut Cupcakes With Cream Cheese Icing

    Serving Size: 1 (1105 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 322.6
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 9.1 g
    Cholesterol 49.1 mg
    Sodium 216.8 mg
    Total Carbohydrate 47.0 g
    Dietary Fiber 0.6 g
    Sugars 35.5 g
    Protein 3.1 g

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