If you’re looking for some easy add in’s to spruce up simple white vanilla cupcakes to awesome cupcakes, look no further. These little delights have a light coconut flavor that’s not to sweet or overpowering, but just right. Coconut Dream Cupcakes, frosted here with homemade Italian Meringue buttercream (which I’ll talk more about in a separate post), were a commission for a wedding shower with an ocean theme, and it was so fun to create these for my friends! In this post, I’m focusing on the cupcakes themselves, so feel free to use whatever frosting suits your fancy.
Coconut Dream Cupcakes are easy!
This recipe is great because it starts with a box of white cake mix and you just mix in a few extra ingredients to create amazing little cakes. Every storebought cake mix I’ve seen requires three home additions; eggs, oil and water. In this recipe for Coconut Dream Cupcakes, we’re going to use egg whites, oil, sour cream and ‘cream of coconut’ which is not coconut milk, but fairly similar, for our wet ingredients. If you can’t find it I imagine sweetened coconut milk would do in a pinch. Then to add even more great coconut flavor, we’ll fold in some (not toasted) unsweetened shredded coconut to our batter. I also added a toasted coconut flavor concentrate I picked up at my local craft store, but this is an optional ingredient. I like using it because it adds more dimensions to the coconut flavor, so it’s not a ‘one note’ coconut flavor.
These cupcakes are fantastic, easy and fun. They bake up quickly too, just 16 minutes in my oven at 350F. As you whip up the batter, it will be really hard to keep your fingers out of it, it’s so good! (Just FYI, you know…) I re-worked this recipe several times to get it just right. You will love making these, they’re so fun! I want to hear about your experience with this recipe, so don’t forget to drop a comment below if you feel adventurous and whip up a batch of these cuties. Feel free to use any icing to your liking to top these off.
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