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Coconut Cupcakes for #Easter #SundaySupper

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Coconut Cupcakes | Magnolia Days

What is it about Easter and coconut? It is the third thing I think of for the holiday. The first two are Cadbury caramel eggs and chocolate mini eggs. I really cannot pin down why I think of coconut with Easter. Perhaps it is because of all the years I would make a coconut cake for my dad when my family celebrated together. He always asked for it. I was thinking of him and how much he would have enjoyed these coconut cupcakes for a change.

The cupcakes are light and airy. Folding in stiffly beaten egg whites gives it that texture. I wanted to keep the lightness so I decided to use seven minute frosting. Plus the almost pure white on top seemed fitting. A sprinkle of coconut flakes lets everyone know what flavor to expect. I could not resist using edible flowers as the final garnish. Violas and pansies are so pretty this time of year.

Easter brings so many memories. I think back to the dresses my mom had made for me. I remember going with her to take the pattern and fabric to the seamstress. She did this to save money instead of buying an expensive dress at the store. The lady would take my measurements and then my mom and her would chat for a while. I recall bits and pieces, including noticing how she had let candles drip down and cover bottles with the wax. The layers of colors were different on each one. They stood out from all the various knick-knacks she had around the house.

I also remember coloring eggs with my dad. The best moment was when he poked tiny holes in an egg and blew out the insides. My eyes were probably big as saucers. You don’t have to worry about colored eggs going bad if they are empty. Handle them delicately and they last a long time. More of my Easter memories have to do with food too like our usual Easter meal of ham, potato salad, and all the other sides and desserts.

Are you planning your Easter menu? Or is it Passover for you? The Sunday Supper contributors are sharing recipes for both. We have a great line-up and plenty to complete your special meal:

Easter

Breakfast, Breads, and Buns

Appetizers and Sides

Main Dishes

Dessert

Passover

Dessert

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

What memories does Easter bring for you? Is it hunting for eggs,  dresses, family meals, or ??? I’d love to know what makes the holiday special for you.

Coconut Cupcakes | Magnolia Days
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Coconut Cupcakes

A recipe for coconut cupcakes, a light textured cupcake with seven-minute frosting and garnished with sweetened coconut flakes.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Renee

Ingredients

For the coconut cupcakes:

  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter 1 1/2 sticks, at room temperature
  • 1 cup plus 2 tablespoons granulated sugar divided
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 1/2 cup unsweetened coconut milk
  • 4 large egg whites at room temperature
  • 2/3 cup sweetened coconut flakes plus more for garnish
  • Optional garnishes are edible flowers or candy

For the seven minute frosting:

  • 1/3 cup water
  • 1 cup plus 2 tablespoons granulated sugar
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1 1/2 teaspoons vanilla extract

Instructions

For the cupcakes:

  1. Preheat the oven to 350 degrees F. Line a standard 12-cup muffin pan with paper liners and set aside.
  2. In a medium bowl, add the flour, baking powder, and salt. Whisk to combine.
  3. In a large bowl, add the butter and 1 cup sugar. Beat using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape down sides of bowl as needed. Add the vanilla and coconut extracts and beat to combine. Add the flour mixture in three additions, alternatively with the coconut milk in two additions, mixing on low speed until just combined. Do not over mix.
  4. In another large bowl, beat the egg whites using an electric mixer with a whisk attachment on low speed until foamy. Increase the speed to high and gradually add the 2 tablespoons of sugar. Beat until stiff and glossy peaks form, about 5 minutes. Do not overbeat.
  5. Gently fold a third of the egg whites into the batter until combined. Gently fold in the remaining egg whites into the batter until combined. Be careful not to deflate the egg whites too much. Stir in the coconut flakes.
  6. Divide the batter evenly among the muffin cups, filling them about 2/3 to 3/4 full (about 1/4 cup batter per muffin cup). Bake for 20 to 25 minutes, or until cupcakes are lightly golden brown and a toothpick or cake tester inserted in the center of the cupcake comes out clean. You can rotate the cupcakes halfway through baking for even browning.
  7. Remove cupcakes from the pan and cool completely on a wire rack. Frost with seven minute frosting. Garnish with coconut flakes. Optional additional garnishes are edible flowers or candy.

For the seven minute frosting:

  1. Bring about an inch of water to a simmer in a saucepan.
  2. In a heat-proof bowl (metal or glass), add the water, sugar, egg whites, cream of tarter and salt. Whisk to combine. Set bowl over the simmering water and mix with a handheld electric mixer on low speed. A whisk attachment works well however you can use regular beaters. Increase the speed to high and beat mixture until it holds stiff peaks, about 5 to 7 minutes.
  3. Remove the bowl from over the pan and set on kitchen towel. Continue to beat until mixture is cool, glossy, and billowy, about 2 minutes more. Beat in vanilla. Use immediately or refrigerate in a sealed container.

Recipe Notes

A recipe for coconut cupcakes, a light textured cupcake with seven minute frosting and garnished with sweetened coconut flakes.

Cupcakes recipe adapted from one on the Martha Stewart website. Frosting recipe adapted from one the Epicurious website.

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Comments

  1. Thank you for sharing your heartwarming Easter memories, Renee. Love that you colored Easter eggs with your father and have made coconut cupcakes in his honor. (The coconut cake at the Tokyo American Club Easter buffet was one of my faces…Maybe one of the bakers was from Georgia?)

    Reply

  3. Maybe you associate coconut with Easter because you are yearning for the hot time of the year to come fast. At least I think that is why I used to love baking with coconut around this time of the year when I was in europe. Btw your cupcakes look gorgeous and I love the way you presented them and the shot all together.

    Reply

    • Thanks Helene! I appreciate your compliment on my presentation and photography. Coconut is tropical and that also may be why I think of it this time of year while wishing the weather would get warmer.

      Reply

  10. Coconut and Easter totally go hand in hand. These cupcakes look and sound amazing! Love seven minute frosting! I always remember dying eggs too – I still like to do it 🙂

    Reply

  13. Renee your cupcakes are beautiful! I love that you used 7 minute frosting. I just learned how to make this. I have never heard of it before until my Husband’s Southern Arkansas grandmother taught me to make “real” frosting. It is so good!

    Reply

    • I never heard of 7 minute frosting until I married and my mother-in-law made it for a Devil’s food cake. I’ve loved it ever since.

      Reply

  15. You’re the second one to mention about coconut for Easter! Maybe it’s because when dyed green, it looks like Easter grass?? Either way, I’ll take a dozen cupcakes for Easter please!

    Reply

    • Now that you mention it, I think there were a few dresses with matching gloves, hat, and purse. I’ll have to look at old photos to check.

      Reply

  19. Such a fun post, Renee! And what a lovely photo. The thing I love most about your blog is that it comes from the heart… well, and your food is just my style 😉

    Reply

  21. Such beautiful memories, Renee. I remember candles stuck in bottles with was stuck on them; I think it was a special candle, right?

    I have to confess that I have not thought of coconut and Easter together. I think of Chocolate “Kronkant” eggs and coconut is a new one for me. I do love coconut so, these sound amazing plus they are so beautiful. For presentation is always out of this world!

    Reply

    • I don’t know if the wax covered bottles were a special thing. I think they were popular back then (60’s/70’s) and then that trend faded.

      Reply

  22. One of my Easter memories is blowing and colouring eggs with my Dad too! These cupcakes look so very pretty, and I love coconut!

    Reply

  31. I love coconut. It’s one of my favorite cake toppings. I haven’t had a coconut cake in so long. this looks so delicious and brings back so many memories from when my mom used to make it when I was a kid

    Reply

    • The icing itself can be stored in the refrigerator for up to 1 week however it is best to use it right away. I recommend only 2 or 3 days for iced cupcakes.

      Reply

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