Coconut Almond Cupcakes
Prep Time
20mins
Time to Table
1hr
Servings
24
Ingredients
- 2 cups sweetened shredded coconut
- 2 1/2 cups cake flour
- 3/4 cup ground almonds
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup Daisy Cottage Cheese
- 1/3 cup water
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
Tips
Cooking Tip:
No-Mess Cupcakes: To reduce cleanup when you make cupcakes, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.
Golden Coconut: Instead of toasting coconut in the oven, use your microwave. Spread into a shallow layer on a plate and microwave on high. Stir at 30 second intervals until toasty.
Ingredients
- 2 cups sweetened shredded coconut
- 2 1/2 cups cake flour
- 3/4 cup ground almonds
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup Daisy Cottage Cheese
- 1/3 cup water
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
Tips
Cooking Tip:
No-Mess Cupcakes: To reduce cleanup when you make cupcakes, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.
Golden Coconut: Instead of toasting coconut in the oven, use your microwave. Spread into a shallow layer on a plate and microwave on high. Stir at 30 second intervals until toasty.
Directions
- Heat the oven to 350 degrees. Spread the coconut on a baking sheet. Toast in the oven for 5 to 10 minutes, stirring occasionally, until golden brown.
- Measure 1 cup of the coconut for the cake; reserve the remaining coconut for garnishing. Line 24 medium muffin cups with paper liners.
- Stir together the flour, almonds, baking powder and salt; set aside. In a food processor bowl, process 2/3 cup cottage cheese, water, vanilla and 1 teaspoon almond extract until blended; set aside.
- In the bowl of a stand mixer, beat ¾ cup butter on medium speed for 30 seconds. Gradually beat in the granulated sugar on medium speed until fluffy. Beat in the eggs on low speed, one at a time, until blended.
- In 3 parts, alternately add the flour mixture and the cottage cheese mixture, beginning and ending with flour mixture, scraping the bowl between additions. Fold in 1 cup of the toasted coconut.
- Divide the batter evenly among the muffin cups. Bake for 17 to 22 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.
- Frost the cupcakes with Daisy's Buttercream Frosting and sprinkle the frosted cupcakes with the remaining toasted coconut.
- Calories:226
- Cholesterol:39
- Dietary Fiber:1
- Protein:4
- Sodium:165
- Total Carbohydrate:28
- Total Fat:11
