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Categories:
sugar salt egg milk flour flour baking powder baking soda coconut _____ Frosting weight Cream Cheese butter unsweetened coconut milk powdered sugar
Viewed: 15 - Published at: 2 years agoIngredients
- FOR THE CUPCAKES:
- 1/4 cups Canola Oil
- 1/3 cups Sugar
- 1 pinch Salt
- 1 whole Large Egg, At Room Temperature
- 2 Tablespoons Unsweetened Coconut Milk
- 1/4 teaspoons Vanilla
- 1/4 teaspoons Almond Extract
- 1/3 cups Tablespoon Flour
- 1 Tablespoon Flour
- 1/8 teaspoons Baking Powder
- 1 pinch Baking Soda (1/16 Teaspoon)
- 1/2 cups Packed (1.75 Oz.) Sweetened Flaked Coconut
- _____
- FOR THE FROSTING:
- 3 ounces, weight Cream Cheese, Softened
- 2 Tablespoons Butter, Softened
- 1 Tablespoon Unsweetened Coconut Milk
- 1/8 teaspoons Almond Extract
- 6 Tablespoons Powdered Sugar, To Taste
- 1/2 cups Sweetened, Flaked Coconut
Method
- Preheat the oven to 350°F. Place 4 cupcake liners along the outside corners of a muffin tin.
- In a medium bowl, beat the oil, sugar and salt together with an electric mixer for at least 4 minutes, until the mixture is light and fluffy. Add the egg, coconut milk, vanilla and almond extracts and beat another 15 seconds. Add the flour, baking powder and baking soda on top of the mixture and beat just until combined. Do not overmix. Finally, stir in the flaked coconut.
- Divide the batter between the cupcake liners (it will come almost to the top). Bake for 23-25 minutes, until a toothpick inserted comes out clean.
- Once the cupcakes have completely cooled, beat together all frosting ingredients (except coconut) and frost cupcakes.
- Toast the coconut in a small skillet over medium heat, stirring constantly. Remove when it turns golden brown and use to garnish the cupcakes.
