Kathie Lee & Hoda: Babe Scott Coconut Coco Loco Cupcakes Recipe

Today Show: Coconut Cupcakes

Man Candy and Cupcakes author Babe Scott showed Kathie Lee & Hoda how to make cupcake magic with her coconut-themed Coco Loco Cupcake Recipe. You should also check out her Apple Cider Cupcakes and Vanilla Cone Cupcakes.

Kathie Lee & Hoda: Babe Scott Coco Loco Cupcake Recipe Ingredients

What makes these Coco Loco cupcakes special is their tropical coconut flavor. Even the frosting is made from coconut.

• 1 1/2 cups Flour
• 1/2 cup room temperature Unsalted Butter
• 3 room temperature Eggs
• 3/4 cup Unsweetened Coconut Milk
• 1/2 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 cup sweetened Shredded Coconut
• 1 cup Sugar
• 1 tsp Coconut Extract
• 1 tsp White Vinegar
• 1/2 tsp Salt

Buttercream Ingredients

• 1/2 cup room temperature Unsalted Butter
• 1 1/2 tsp Coconut Extract
• 3 cups Confectioner’s Sugar
• 3 tbsp Coconut Milk

Colored Coconut Ingredients

• 14 oz Shredded Coconut
• Food Coloring

Babe Scott: Today Show Coco Loco Cupcake Recipe Directions

1. Preheat the oven at 350 F and line 12 muffin cups with paper inserts.
2. Whisk flour with baking powder, shredded coconut, and salt; reserve.
3. Beat sugar with butter in a mixer until it is fluffy. Individually add the eggs, beating the mix after each. Work in coconut extract.
4. Turn speed to low and add the dry ingredients in three stages, alternating with coconut milk between each. Mix well.
5. Combine vinegar and baking soda in a small bowl. Pour this into the batter and mix again.
6. Divide batter among the muffin tins. Bake about 19 minutes, or until the tines of a fork come out clean. Let cool.
7. To make the frosting, beat the butter in a mixer until it’s creamy. Add sugar one cup at a time, mixing as you go. Then add milk with coconut extract. Beat to smooth.
8. Pipe the frosting over the cooled cupcakes.
9. For the colored coconut topping, divide the coconut among four small resealable bags.
10. Add a few drops of food coloring to each bag. Seal and shake. (Add water if needed.)
11. Dip each frosted cupcake into the colored coconut flakes to decorate before serving.