Friday, February 4, 2022

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. 


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. 

I used Betty Crocker, whipped, white.
 1/2 cup sweetened flaked coconut
for the batter and more for the frosting.


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.