Exotic coconut cupcakes

Exotic coconut cupcakes

  • Préparation

    Prep time: 25 minutes

  • Cuisson

    Cooking time: 20 minutes

  • Portions

    Servings: 12 cupcakes




  • Preheat oven to 190 ° C (375 ° F).

  • In a bowl, combine the flour with the coconut, baking powder and salt. 

  • In a second bowl, whisk the Haiku Sweet Cream of Coconut with the eggs.

  • In a third bowl, whisk the butter for the batter with the sugar, lime zest and vanilla extract using an electric mixer, until a creamy mixture is obtained.

  • Gradually add the dry ingredients to the mixture in the third bowl, alternating with the coconut cream mixture and stir until a smooth texture is obtained.

  • Place paper cups in the twelve cells of a muffin pan or oil the cells. Divide the batter into the cells.

  • Bake for 20 to 25 minutes, until a toothpick inserted in the center of a cake comes out clean. Remove from the oven and let cool.

  • In a bowl, whip the butter for the frosting using the cleaned electric mixer. Gradually add the icing sugar. Add the whip-ping cream and the coconut extract while mixing.

  • Fill a pastry bag fitted with a plain nozzle with icing. Form rosettes of icing on the cupcakes. 

  • Place a Chinese cookie on each cupcake. Set aside in the refrigerator. 


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