Coconut Milk Cupcakes
From lacrenshaw 15 years agoIngredients
- 3/4 cup unsalted butter, room temperature shopping list
- 1 1/4 cups sugar shopping list
- 3 eggs, room temperature shopping list
- 1 cup canned coconut milk shopping list
- 1 teaspoon vanilla extract shopping list
- 2 1/4 cups flour shopping list
- 1 teaspoon kosher salt shopping list
- 1 teaspoon baking powder shopping list
- 1/2 to 3/4 cup sweetened dessicated coconut shopping list
How to make it
- Preheat oven to 350 degrees F.
- Cream the butter until light and fluffy.
- Add sugar and cream again until light and fluffy, scraping down sides of the bowl halfway through to ensure even mixing.
- Add eggs, one at a time, beating for 30 seconds after each addition.
- Combine the flour salt and baking powder in a bowl.
- In another bowl place coconut milk and vanilla.
- Add 1/3 of the dry ingredients and mix, then add 1/2 the wet ingredients.
- Continue alternating, ending with dry ingredients.
- Beat until just combined.
- Fold in coconut.
- Scoop into lined cupcake pans.
- Bake 18 to 22 minutes, rotating the pan after 15 minutes to ensure even baking.
- Check for doneness by inserting a toothpick into cake and making sure it's clean.
The Rating
Reviewed by 3 people-
I wouldn't worry about a frosting for these because they sure sound like they would be very good with a glass of milk, just the way they are.
bluewaterandsand in GAFFNEY loved it -
I love delete! It's one of my favorite ingredients, and I use it all the time.
pieplate in Claremont loved it -
Sounds Tasty Lorraine.
goblue434 in Anniston loved it
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