White Christmas Fluffy Coconut Cupcakes
A super light and fluffy white Christmas coconut cupcake topped with vanilla coconut whipped cream. Delicate and tender for a dreamy cloudlike bite. Perfect for bringing to that family get together or a quick treat for yourself.
Servings: 12 cupcakes
Calories: 355kcal
Ingredients
Vanilla Coconut Cake
- 325 g (2½ cup) all purpose flour* sifted
- 16 g (2 tbsp) cornstarch
- 8 g (1 tbsp) baking powder
- 315 g (1½ cup) white sugar
- ½ tsp salt
- 160 mL (¾ cup) neutral tasting oil such as canola (or olive if you like its flavor)
- 360 mL (1½ cup) light coconut milk/plant based milk*
- 2 tsp apple cider vinegar
- 2 tsp vanilla extract
- 1 tsp coconut extract optional
- 50 g desiccated coconut for decorating
- sprigs of thyme for decorating
Coconut Whipped Cream
- 1 can (14oz) canned coconut cream refrigerated
- 1 tbsp maple syrup or to taste
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (180°C) and line a cupcake pan with liners.
- In a measuring cup with the light coconut milk, add in the apple cider vinegar and set aside for around 5 minutes to slightly curdle. This will act as your "buttermilk".
- Meanwhile, in a large bowl, whisk the flour, cornstarch, baking powder, sugar and salt together. Pour in the milk mixture with the rest of the liquid ingredients and mix until mostly incorporated (a few small lumps are ok). Do not overmix for a fluffy cupcake.
- Spoon the batter into the prepared pan, filling until each cupcake liner is ¾ full. Bake in the oven for 20-25 minutes or until a skewer inserted in the center comes out clean, switching the pan halfway through. Let cool for 10 minutes then turn cupcakes out into a wire rack to cool completely.
Coconut Whipped Cream
- In the bowl of a stand mixer fitted with the whisk attachment, scoop the white part from the canned coconut making sure to avoid the liquid at the bottom. Whip the coconut cream on high until it reaches a firm peak. Whisk in the syrup and vanilla.
- Prepare a small bowl filled with dessicated coconut for cupcake dipping and set aside. With an offset spatula or an ice cream scooper, spread the whipped cream over each cupcake then gently dip the frosted cupcake into the dessicated coconut until fully coated. Top with a wreath of thyme or some sprinkles.
Notes
*You can substitute the all purpose flour with cake flour. Just remember to omit the cornstarch if you do this.
*Canned coconut milk is too thick for this recipe. Either use light coconut milk or coconut milk from a carton.
Recipe adapted from Nora Cooks