Jumbo Coconut Cupcakes

A community recipe by chocolate nemesis

Not tested or verified by Nigella.com

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Introduction

These coconut cupcakes are loaded with sweetened coconut in the batter, and covered in cream-cheese frosting and topped with more coconut.

Ingredients

Serves: 6

For the Sour Cream Coconut Batter

2½ cups all-purpose flour (plus 2 extra tbsp unsifted)
½ teaspoon baking soda
¾ teaspoon salt
¾ teaspoon freshly grated nutmeg
12 tablespoons softened unsalted butter
1½ cups superfine sugar
3 large eggs
2½ teaspoons vanilla extract
¾ cup sour cream
1 cup unsweetened shredded coconut

For the Cream Cheese Frosting

340 softened cream cheese
5 tablespoons softened unsalted butter
2½ teaspoons vanilla extract
3 tablespoons heavy cream
1¼ teaspoons freshly grated nutmeg
1375 confectioners' sugar
375 unsweetened shredded coconut (for topping)

Method

Jumbo Coconut Cupcakes is a community recipe submitted by chocolate nemesis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre-heat the oven to 375Â°F / 190Â°C. Prepare the muffin / cupcake pans. 8 jumbo muffin / cupcake cups (two pans, each holding six individual muffin cups)

Mix the sour cream coconut cupcake batter: Sift in the flour, baking soda, salt and nutmeg into a separate bowl.

Cream the butter into a large bowl and add half of the superfine sugar beat and add the other half of the superfine sugar. Beat in the eggs, one at a time and blend in the vanilla extract. Alternately add the sifted mixture in three additions with the sour cream in two additions, beginning and ending with the sifted mixture. Now blend in the coconut.

Divide the batter among the prepared muffin / cupcake cups, moulding it lightly in the centre. Bake the cupcakes for 30 â€“ 35 minutes or until risen and completely set. When baked; a wooden pick inserted in the centre of the cup cake will withdraw clean. Cool the cupcakes in the pans on racks for 15 minutes. Carefully remove the cupcakes to cooling racks. Cool completely.

Mix the cream cheese frosting: Beat the cream cheese and butter in a large mixing bowl until creamy and well combined. Blend in the vanilla extract, heavy cream and nutmeg.

Blend in the confectioners sugar in three additions, beating until thoroughly combined before adding the next batch.

Frost the top of the cupcakes: 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 surface of the cupcakes with the coconut. Refrigerate any cupcakes not served within 2 hours. Freshly baked, the cupcakes keep for 2 days.