Coconut Cupcakes
These cupcakes are incredibly delicious, they are so light, fluffy and coconutty.
- Reading time
- 1 MIN READ
- Ingredients
- 10 INGREDIENTS
- Step photos
- 10 PHOTOS
These cupcakes are incredibly delicious, they are so light, fluffy, and coconutty.
INGREDIENTS / 10
- 1 1/8 cups cake flour
- 1/2 cup sugar
- 1/4 cup desiccated coconut
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 1 large egg
- 2 - 3 tablespoons desiccated coconut for topping, optional
METHOD / 10
1 MIN READ
- 01
Preheat your oven to 350 degrees F. Line a 12 cup muffin pan with paper cups. Set aside.
- 02
Measure out your ingredients.
- 03
Whisk together the eggs and sugar for about 1 minute.
- 04
Add the oil and vanilla and mix for 30 seconds.
- 05
Whisk together the dry ingredients and add half of the flour mixture and mix until combined.
- 06
Add the coconut milk and mix until combined.
- 07
Add the rest of the flour mixture and mix until just combined. Do not over mix.
- 08
Divide batter between paper cups and top with the 3 tablespoons of desiccated coconut.
- 09
Bake in the preheated oven for 14 to 16 minutes or until a skewer inserted comes out clean.
- 10
Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
FILED UNDER
RECIPE BY
Dolapo Grey
PUBLISHED JUNE 9, 2020
