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Cupcakes: Jumbo Coconut Cupcakes

Source of Recipe


From "Baking by Flavor" by Lisa Yockelson






List of Ingredients



• -- Sour Cream Coconut Cupcake Batter --
  
• 2-1/2 cups plus 2 Tbsp unsifted bleached all-purpose flour
  
• 1/2 tsp baking soda
  
• 3/4 tsp salt
  
• 3/4 tsp nutmeg
  
• 12 Tbsp (1-1/2 sticks) unsalted butter, softened
  
• 1-1/2 cups superfine sugar
  
• 3 large eggs
  
• 2-1/2 tsp pure vanilla extract
  
• 3/4 cup thick, cultured sour cream
  
• 1 cup tightly packed sweetened flaked coconut
  
• .
  
• Coconut Cream Cheese Frosting (recipe follows)
  
• About 1-1/2 cups sweetened flaked coconut, to top the frosted cupcakes
  






Instructions



1. Preheat the oven to 375° F. Film the inside of 8 jumbo muffin cups with nonstick cooking spray. Set aside. Sift the flour, baking soda, salt and nutmeg onto a sheet of waxed paper.
   
   
2. Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 3 minutes. Add half of the superfine sugar and beat for 1 minute; add the balance of the superfine sugar and beat for 2 minutes longer. Beat in the eggs, one at a time, mixing for 45 seconds after each addition. Blend in the vanilla extract. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even-textured. On low speed, alternately add the sifted mixture in 3 additions with the sour cream in 2 additions, beginning and ending with the sifted mixture. The batter will be smooth, moderately thick, and buttercream-like. On low speed, blend in the coconut.
   
   
3. Divide the batter among the prepared muffin cups, mounding it slightly in the center. Bake the cupcakes for 30 to 35 minutes, or until risen and completely set. When baked, a wooden pick inserted in the center of a cupcake will withdraw clean.
   
   
4. Cool the cupcakes in the pans on racks for 15 minutes. Carefully remove the cupcakes to cooling racks. Cool completely.
   
   
5. Using a flexible palette knife, spread the frosting as thickly as possible on top of the cooled cupcakes, making a thick 2-inch cap on top. Sprinkle the frosted surfaces of the cupcakes with the coconut. Refrigerate any cupcakes not served within 2 hours.
   
   Makes 8 jumbo frosted cupcakes.
   
   .........
   
   COCONUT CREAM CHEESE FROSTING
   
   • 12 ounces (1 ½ 8-ounce packages) cream cheese, softened
   • 5 Tbsp (1/4 stick plus 1 Tbsp) unsalted butter, softened
   • 2-1/2 tsp pure vanilla extract
   • 3 Tbsp heavy cream
   • 1/8 tsp freshly grated nutmeg
   • 5-1/2 cups unsifted confectioners' sugar
   • 3/4 cup lightly packed sweetened flaked coconut
   
   Using an electric hand mixer, beat the cream cheese and butter in a large mixing bowl on moderate speed for 1 minute, or until creamy and well combined. Blend in the vanilla extract, heavy cream and nutmeg. On low speed, add the confectioners' sugar in 3 additions, beating until thoroughly combined before adding the next batch. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the frosting even-textured. (Use the frosting within 30 minutes of mixing. All baked goods topped with cream cheese frosting should be kept refrigerated after the frosting has set.)
   
   Makes about 4-1/2 cups.