Coconut cupcake
Ingredients
- Flour: a cup and a half (all-purpose)
- Baking powder: a teaspoon
- Salt: half a teaspoon
- Butter: ½ cup (unsalted / half melted)
- Sugar: a cup
- Eggs: 2 pieces (large size / room temperature)
- Vanilla extract: a teaspoon
- Coconut milk: ½ cup (canned)
- Coconut: ½ cup (grated)
- Cream cheese: 2 tablespoons
- Coconut: 2 cups (grated / sweetened / for decoration)
How to prepare
- The oven is heated to 180 ° C.
- Place paper cupcake cups in a muffin tray and set aside.
- In a medium bowl, sift flour, baking powder and salt together and set aside.
- Beat butter and sugar in a mixer on medium speed until mixture is light and fluffy, 3 minutes.
- Beat eggs on medium speed and add vanilla extract.
- In the same mixing, after reducing the speed to low, add all the dry ingredients and coconut milk and beat until well combined.
- Add the other half of the dry ingredients and beat again until completely combined, then gently place the shredded coconut into the mixture.
- Divide batter evenly among cupcakes and bake for 15 to 20 minutes.
- Let the cupcakes cool completely for 10 minutes, then leave to cool completely on a wire rack, then sprinkle sweetened shredded coconut for garnish.
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