Tropical Cupcakes: A Sweet Escape to Homemade Baking
Refreshing and vibrant! Embark on a delightful baking journey with these Tropical Cupcakes.
Indulge in the delightful taste of homemade Tropical Cupcakes, bursting with the sweet and tangy flavors of assorted fruits! Perfect for when you’re dreaming of a getaway, these cupcakes offer a delicious escape right in your own kitchen. Experience the tropical bliss that will comfort your wanderlust. Join us on a home baking adventure with these refreshing fruit-filled cupcakes, brought to you by ‘Every Recipe of the World’ and ‘Man-Gye Recipe’.
Cupcake Batter- 90g unsalted butter, softened
- 125g granulated sugar
- 100g eggs (approx. 2 eggs), at room temperature
- 80g coconut milk, at room temperature
- 180g cake flour, sifted
- 1 tsp baking powder
- 1 pinch salt
- 20g shredded coconut (flaked coconut)
- 50g fruit cocktail, drained
Cream Cheese Frosting- 80g butter, softened
- 100g cream cheese, softened
- 70g powdered sugar, sifted
Toppings- Shredded coconut (flaked coconut), as needed
- 80g butter, softened
- 100g cream cheese, softened
- 70g powdered sugar, sifted
Toppings- Shredded coconut (flaked coconut), as needed
Cooking Instructions
Step 1
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and a pinch of salt. Using an electric mixer (hand mixer), beat the ingredients together until the mixture becomes light, fluffy, and creamy. Ensure the sugar is well incorporated.
Step 2
Gradually add the room-temperature eggs, about 2-3 additions at a time, while continuing to mix with the electric mixer. Mix thoroughly after each addition to ensure the eggs are fully incorporated and the batter remains smooth and emulsified. Avoid adding all eggs at once to prevent curdling.
Step 3
Add half of the sifted cake flour and half of the baking powder to the bowl. Gently fold these dry ingredients into the wet mixture using a spatula until just combined, leaving some streaks of flour. Then, add all the room-temperature coconut milk and mix until smooth.
Step 4
Add the remaining sifted cake flour and baking powder to the batter. Continue to gently fold with the spatula until no dry streaks of flour remain. Be careful not to overmix; overmixing can lead to tough cupcakes.
Step 5
Gently fold in the shredded coconut and the drained fruit cocktail into the batter. Mix until evenly distributed, taking care not to break down the fruit pieces.
Step 6
Line a muffin tin with paper liners. Fill each liner with the batter until it is about 80% full. This allows room for the cupcakes to rise during baking without overflowing.
Step 7
Bake in a preheated oven at 175°C (350°F) for 30-40 minutes, or until a skewer inserted into the center of a cupcake comes out clean. Baking times may vary depending on your oven.
Step 8
While the cupcakes are cooling, prepare the cream cheese frosting. In a clean bowl, place the softened butter. Use an electric mixer to beat the butter until it is very smooth and creamy.
Step 9
Add the softened cream cheese to the bowl with the butter and mix until well combined and smooth. Gradually add the sifted powdered sugar and continue to mix until the frosting is light, fluffy, and forms soft peaks. Don’t overmix.
Step 10
Once the cupcakes have cooled completely, pipe or spread the cream cheese frosting onto each cupcake. Decorate with shredded coconut and pieces of fruit cocktail for a beautiful tropical finish. Enjoy your delicious homemade Tropical Cupcakes!
