Introduction
Today, I’d like to take you on a journey towards baking the perfect Coconut Macaroon Cupcakes. These sweet and savory delights are a perfect blend of fluffy cake balanced with the crunchiness of toasted coconut. Take out your baking gear and let’s get started!
Ingredients
- 1 cup granulated sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup coconut milk
- 1 tablespoon pure vanilla extract
- 2 cups shredded unsweetened coconut
- 1 cup coconut cream
The Baking Process
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, blend the sugar with the softened butter until it’s light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and coconut milk.
- Fold in the shredded coconut, then scoop the mixture into your prepared tin.
- Bake for around 18-20 minutes, until a toothpick inserted comes out clean.
- Let the cupcakes cool before applying the coconut cream as a topping.
Conclusion
And here you have it, your homemade Coconut Macaroon Cupcakes. These sweet treats bring delight to any occasion and are sure to impress your guests. Don’t forget to enjoy them with your favorite brew of coffee or tea!
We hope you had as much fun baking as we did writing this recipe. Don’t forget to leave a comment to let us know how your cupcakes turned out and subscribe to our newsletter for more fun and exciting recipe ideas.