Coconut Almond Cupcakes

prep time icon

Prep Time

20mins

time to table icon

Time to Table

1hr

serves icon

Serves

24

shop nowprint recipe
Share:

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

  1. 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.
  2. Measure 1 cup of the coconut for the cake; reserve the remaining coconut for garnishing. Line 24 medium muffin cups with paper liners.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Recommendations