Coconut Cupcakes with Seven Minute Frosting
Tropical coconut cupcakes topped with creamy seven-minute frosting—perfect for summer gatherings!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cupcakefanatic.com.
Cooking tools:
- Stand mixer
- Candy thermometer
- Cooling rack
- Muffin tin
- Cupcake liner
- Oven
- Stove
- Mixing bowl
- Whisk
- Saucepan
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Cake tester
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup packed sweetened shredded coconut
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 1 1/3 cups sugar
- 2 large eggs, plus 2 large egg whites
- 3/4 cup unsweetened coconut milk
- 1 1/2 teaspoons pure vanilla extract
- 1 1/3 cups large-flake unsweetened coconut
- 1 1/2 cups plus 2 tablespoons sugar
- 2/3 cup water
- 2 tablespoons light corn syrup
- 6 large egg whites, room temperature
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