FFE Magazine

Special Coconut Cupcakes

small3Coconut trees in the Philippines are everywhere and Filipinos find lots of ways to put almost every part of the tree into use. I remember when I was a kid, our backyard had three coconut trees and my tatay would cook ginataan recipes, dish cooked with coconut milk,  using the gata (coconut milk) he got from the fallen coconuts.


Aside from the creamy and delicious ginataan dishes, some of my favourite coconut recipes are desserts and meriendas or snacks. Buko pie for instance is one of the foods I miss eating in the Philippines. There is also the Filipino-style macaroon, one of my comfort foods and is great as dessert as it is a merienda.


In this recipe, I will teach you how to make coconut-inspired cupcakes. Special coconut cupcake is a creamy coconut treat easy to satisfy your craving for sweet coconut products back home. Try out this recipe and let me know what you think!






1 cup butter, cubed and softened
1 1/2 cups sugar
4 eggs
1 tablespoon coconut extract
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
1/2 cup desiccated coconut
1 cup coconut flakes, toasted


For the buttercream icing
1 cup sugar
1/2 cup egg whites
1 1/2 cups butter, cut into tablespoons, softened
1 tablespoon coconut extract




Preheat oven to 350ºF. Line two 12-hole muffin pans with cupcake liners.

Cream butter and sugar in an electric mixer until mixture is light and fluffy.

While beating, add one egg at a time in a one-minute interval.


Add coconut extract and beat until combined. Reduce mixer speed to low.


In a separate bowl, sift together flour and baking powder. Add a third of the flour to the mixture, then add half of the milk. Repeat the process and beat just until well combined.


Repacked dessicated coconut.

Repacked dessicated coconut.


Sprinkle in the desiccated coconut.


Scoop the batter into the muffin pans, filling until about three-fourths full.


Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.

Cool cupcakes completely on wire racks before frosting.
Now time to make the buttercream icing!


Place sugar and egg whites in the heatproof bowl of an electric mixer and set over a pan of simmering water.


Whisk until the sugar is dissolved and the mixture registers 60 °C on an instant-read thermometer.


Transfer bowl to an electric mixer fitted with the whisk attachment.




Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form.


Reduce speed to medium-low; add butter a tablespoon at a time, beating well after each addition. Beat in coconut extract. Set aside until ready to use.


Once cupcakes are cooled, frost cupcakes with buttercream icing. Top with toasted coconut flakes.





Tita Kathy’s tip:


Try adding a filling in your cupcakes that will complement its coconut flavor! Let me know what you came up with on the comment box below. Until next time!



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