Coconut Cupcakes

If you like coconut, 

you'll love these cupcakes. 

Coconut milk in the batter, 

 and decorated with flaked coconut

makes these cupcakes a favourite. 

Ingredients:

1 1/4 cups flour

1 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup sugar

2 large eggs, at room temperature

1 tsp vanilla extract

1/2 cup canned coconut milk,

coconut cream or

whole milk may be used also. 

Frosting.

I used Betty Crocker, whipped, white.

 1/2 cup sweetened flaked coconut

for the batter and more for the frosting.

Directions:

Preheat Oven to 350 deg. F.

Line a muffin pan with cupcake liners.

In a medium bowl, whisk together the

flour, baking powder and salt. set aside.

With a mixer beat together the

 butter and sugar on

medium speed about 3 minutes.

Beat in the eggs, one at a time.

Add in the vanilla extract.

Add in 1/2 of the flour mixture 

followed by the coconut milk, 

 and beat until combined.

 

Add the other half of the flour mixture

 and beat only until combined.

 Add 1/2 cup flaked coconut

to the batter.

Do not over-mix, or your 

cupcakes will be tough. 

Fill the cupcake pans.

I use an ice cream scoop

and fill each approx.  3/4 full.

Bake for about 

20-25 minute or until

a toothpick inserted into

the centre of one cupcake

comes out clean. 

Let cool 5 minutes before

removing from the pan

and let cool completely 

on a rack, before frosting. 

Frost the cupcakes and add some

 flakes coconut and cherry on top,

or decorate as you desire.

If you decorate with cherries,

rinse the cherries in cold

 water and pat dry with paper towel.

Enjoy!

💜💜💜