Crafting Perfection: Your Guide to Coconut Cream Cupcakes as Birthday Treat Ideas

Refreshing and nutty, coconut cream cupcakes are a paradise for coconut lovers. The moist base, thick cream and crunchy grated toppings make for a delicious combination that will impress every single guest of yours. So follow this detailed guide to this quick dessert recipe and you're in for a delightful treat.

Ingredients:

• 200 gms all-purpose flour
• 1 ½ tsps baking powder
• 1 tsp baking soda
• ¾ teaspoon salt
• 200 gms sugar
• 1 large egg
• 2 egg whites
• ¾ cup buttermilk
• ¼ cup water
• ¾ cup vegetable oil
• 1 tbsp pure coconut extract 
• 1 ½ tsp vanilla extract
• ¾ tsp almond extract
• ¾ stick salted butter
• 1 cup cream of coconut, stirred or shaken until smooth (Not to be confused with coconut cream.)

For the vanilla whipped cream:

• 2 cups heavy whipping cream
• 1 ½ teaspoons pure vanilla extract
• 1 ½ teaspoon pure coconut extract 
• 75 grams powdered sugar

For the toppings:

• 2 cups unsweetened desiccated coconut flakes, coconut chips, or shredded coconut, divided

Directions:

• Preheat the oven to 335°F or 177°C.
• Line a muffin tray with cupcake liners. Set aside.
• In a bowl, sift the flour, baking powder, baking soda, salt and sugar and whisk until well mixed. Set aside.
• In another bowl, add the egg, egg whites, buttermilk, water, oil, coconut extract, vanilla extract and almond extract. Mix well until fully combined.
• Slowly pour the wet ingredients into the dry ingredients, a little bit at a time, mixing continuously. Add a little bit at a time, mix it in completely, then add more, continuing the process till it's fully incorporated.
• Melt butter on the stovetop or in the microwave, and pour this melted butter into the bowl with the batter. Mix well.
• Pour the batter into the cupcake liners until ⅔ full. Bake for about 20 minutes, or 12 minutes if you're making mini cupcakes. You'll know they are done when a toothpick inserted in the middle comes out clean.
• With a toothpick, poke holes into the cupcakes. Not all the way through, just midway should be fine. Pour some of the cream of coconut onto each cupcake while still hot, so the cupcakes can absorb it.
• Set the cupcakes aside so they can cool.
• In the meantime, make the whipped cream frosting. Add the sugar, heavy cream, vanilla and coconut extract to a bowl. Beat with a handheld mixer or a stand mixer with the paddle attachment. Mix until stiff peaks form. Let it sit in the fridge for 30 minutes to cool.
• While it's cooling, make the topping. Preheat the oven to 350°F or 177°C. Add the coconut flakes on a pan lined with parchment paper. Bake for about 2 minutes, until it's lightly golden from the sides. The exact time will depend on the machine you are using. Remove from oven. Add more, untoasted coconut flakes and mix with the toasted ones, to create a nice mixture. Or you can use all toasted or all untoasted, as you prefer. Set aside to cool.
• Once the cupcakes have cooled, pipe or spoon the frosting on them. Drizzle the coconut flakes on the cream.
• Serve cool.

Notes, tips and tricks:

• If you're using sweetened shredded coconut instead of unsweetened coconut, you can decrease the amount of sugar in the whipped cream, to balance the overall sweetness of the cupcakes.
• You can make the cupcakes, the whipped cream topping, and the toasted coconut shreds one day ahead. Store the cupcakes, covered, at room temperature. Collect the coconut flakes in an airtight container and store at room temperature. Store the whipped cream topping in the fridge. It will set and harden a little. Before using, pulse it a little bit and freshen it up. Then assemble the cupcake.
• Be generous in your use of the cream of coconut. It's the main flavor of the cupcakes and you want enough so that it properly seeps into the cupcake batter. It should be strong enough that it can make its presence felt against the creaminess and sweetness of the cupcake and frosting, and can stand out against the crunch of the flakes.
• Make sure the cupcakes have cooled completely before you add the frosting on top, or else the topping will melt and run everywhere. 
• You can skip the coconut flakes if you prefer not to have them.