The Perfect Coconut Cupcakes With Claire Saffitz | Dessert Person
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Published 2022-06-30
#clairesaffitz #cake #cupcakes
Ingredients:
2 cups cake flour
1½ teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt
11 tablespoons unsalted butter, at room temperature
2 tablespoons virgin coconut oil, at room temperature
1 cup plus 3 tablespoons sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
⅔ cup unsweetened full-fat coconut milk, well shaken
Video Breakdown
0:00 Start
0:01 How To Make Coconut Cupcakes
0:42 Dessert Person Intro/Animation
0:57 Intro to Coconut Cakes / Cupcakes
1:46 Ingredients for Coconut Cupcakes
2:42 How To Toast Coconut Flakes
3:26 Mix Ingredients
5:27 Cream The Butter
9:38 Portion The Batter
10:09 Bake Cupcakes and Let Cool
10:58 How To Make Buttercream Frosting
14:35 Plate & Serve Cupcakes
Thanks for watching!
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
All Comments (21)
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Quick question, what is your favorite type of cake?
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absolute comfort creator
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Only Claire could say the sentence “you could achieve moderate creaming by hand” without even cracking a smile. She’s much more mature than me I love her
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I grew up in a tropical fresh coconut loving country so when I moved to the US, I was shocked by how disgusting and artificially smelling “coconut flavor” is! You were spot on with the sunscreen comparison. Lots of people who think they hate coconut probably never had real fresh coconut products before.
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To the editor, Hal McFall, I love your editing style it’s just like kind of funny but also right on the spot (like it doesn’t overpower the episode) and I think it goes well with Claire’s chilled out vibe.
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I made the coconut cake for my dad’s birthday and he absolutely loved it!! Every recipe I’ve made from your book has been a hit with him but this one is his favorite!
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I really admire Claire's ratio of frosting to cake. Too little frosting is sad because frosting is delicious, but a lot of cupcakes have these towering mounds of icing on them that is overwhelming in both volume and sweetness. But these looked juuuuuust right to me.
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I love how Claire is a professional chef and her cats still walk around the kitchen counters 😂 Beside her being chaos incarnate, this is why I love watching her. 0% snobbery, 100% knowledge and kitties 😺
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I love when you give us a new variation of the book recipes, that’s my favorite thing this channel does.
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what I love most about Claire is that she explains everything so clearly as well as explains why things work. You understand the whole process instead of just following not knowing why so when something doesn't go right it's easy to find what went wrong.
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I am a person who loves to cook but hates to bake. I simply do not do it. Ever. And I actually do not really enjoy sweets too much but I have a few I cannot resist and coconut cake is one of those things. You made the receipe seem doable for someone like me. I finally made these tonight (had to buy a hand mixer!) and I literally had to pat myself on the back. These are beyond!! I am already looking forward to making these again... Thanks Claire!!
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Anyone else love the little faces on things?
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I love the little animations! The little 👀 on the mixer during the frosting creation!!!!🤣🤣🤣💜
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I SWEAR I JUST MADE THE COCONUT CAKE INTO CUPCAKES FOR MY MOM. they came out so good!!!
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I dont know why coconut is not a common cake flavor here in the Philippines where coconuts are abundant 😂 Claire, please do an Ube Cake!
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These look so good. Thursdays are my favourite because we get a new video. Thanks, Claire!
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I almost always make my cupcake into a sandwich. It makes it easier to get uniform bites (not one bite that’s mostly frosting while the next bite is practically frosting-free) and you’re less likely to lose your toppings.
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I noticed that when a recipe calls for creaming butter and sugar, the texture of my cakes are more uniform and seem to have better structure if my butter is more along the lines of 60-65 degrees. I always thought that softer was better (a long as the butter wasn’t melting). But making the adjustment to a slightly cooler temp of my butter makes a huge difference.
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New kitchen, new counter rules. So happy to see so much of Felix, best episode ever
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I loved how the music was edited over the footage of Claire mixing. 😃
