Menu Enter a recipe name, ingredient, keyword...

Samoa Cupcakes

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Samoa Cupcakes 0 Picture

Ingredients

  • CUPCAKE BATTER
  • CUPCAKE BATTER
  • CUPCAKE BATTER
  • 1 1/2 1 1/2 1/2 ticks unsalted butter, at room temperature
  • 1 1/2 1 1/2 1/2 ticks unsalted butter, at room temperature
  • 1 1/2 1 1/2 1/2 ticks unsalted butter, at room temperature
  • 1 1 1 cup sugar
  • 1 1 1 cup sugar
  • 1 1 1 cup sugar
  • 2 2 2 eggs
  • 2 2 2 eggs
  • 2 2 2 eggs
  • 1 1 1 teaspoon pure vanilla extract
  • 1 1 1 teaspoon pure vanilla extract
  • 1 1 1 teaspoon pure vanilla extract
  • 1/2 1/2 1/2 teaspoon coconut extract
  • 1/2 1/2 1/2 teaspoon coconut extract
  • 1/2 1/2 1/2 teaspoon coconut extract
  • 2 2 2 cups all-purpose flour
  • 2 2 2 cups all-purpose flour
  • 2 2 2 cups all-purpose flour
  • 1 1/4 1 1/4 1/4 teaspoons baking soda
  • 1 1/4 1 1/4 1/4 teaspoons baking soda
  • 1 1/4 1 1/4 1/4 teaspoons baking soda
  • 1/2 1/2 1/2 teaspoon salt
  • 1/2 1/2 1/2 teaspoon salt
  • 1/2 1/2 1/2 teaspoon salt
  • 3/4 3/4 3/4 cup milk
  • 3/4 3/4 3/4 cup milk
  • 3/4 3/4 3/4 cup milk
  • 1 1 1 cup shredded coconut
  • 1 1 1 cup shredded coconut
  • 1 1 1 cup shredded coconut
  • FROSTING
  • FROSTING
  • FROSTING
  • 1 1 1 cup unsalted butter, at room temperature
  • 1 1 1 cup unsalted butter, at room temperature
  • 1 1 1 cup unsalted butter, at room temperature
  • 4 4 4 cups confectioners' sugar
  • 4 4 4 cups confectioners' sugar
  • 4 4 4 cups confectioners' sugar
  • 1/4 1/4 1/4 cup milk
  • 1/4 1/4 1/4 cup milk
  • 1/4 1/4 1/4 cup milk
  • 1 1 1 teaspoon pure vanilla extract
  • 1 1 1 teaspoon pure vanilla extract
  • 1 1 1 teaspoon pure vanilla extract
  • 2 2 2 cups toasted coconut
  • 2 2 2 cups toasted coconut
  • 2 2 2 cups toasted coconut
  • 1/3 1/3 1/3 cup chocolate sauce
  • 1/3 1/3 1/3 cup chocolate sauce
  • 1/3 1/3 1/3 cup chocolate sauce

Details

Servings 12
Adapted from purewow.com

Preparation

Step 1

Preheat the oven to 350°F. Place liners in the cavities of a 12-cup cupcake pan.

2. MAKE THE CUPCAKE BATTER: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy, 4 to 5 minutes.

3. Add the eggs one at a time, scraping the sides of the bowl well after each addition. Add the vanilla and coconut extracts and mix to combine.

4. In a medium bowl, whisk the flour with the baking soda and salt to combine. Add half of the flour mixture to the mixer and mix until incorporated.

5. Add the milk to the mixer and mix until incorporated. Add the remaining half of the flour mixture and mix to combine. Stir in the shredded coconut.

6. Divide the batter evenly among the prepared cupcake liners. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Cool completely.

7. MAKE THE FROSTING: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the confectioners' sugar until light and fluffy, 3 to 4 minutes. Add the milk and vanilla extract and mix well to combine.

8. Scoop a rounded ¼ cup of frosting on top of each cupcake and spread to the edges, leaving the frosting mounded in the center. Roll the frosting in the toasted coconut to coat.

9. Drizzle the caramel and chocolate sauces over the cupcakes. Serve immediately, or store in an airtight container in the refrigerator for up to two days.

​

Review this recipe