Coconut Cupcakes
Ingredients
- For the batter:
- 1 1/2 cups of all-purpose flour (200g)
- 1 teaspoon of baking powder (5g)
- 2 large eggs
- 3/4 cup of sugar (180g)
- 1/2 cup of coconut oil (110g)
- 1 tablespoon of vanilla extract (15g)
- 1/2 cup of coconut milk
- 1/4 cup of shredded coconut
- For the frosting:
- 3/4 cup of softened butter (165g)
- 2 1/2 cups of powdered sugar
- 2 tablespoons of coconut milk
- Shredded coconut and cherries for decorating
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour and baking powder until well combined.
- In another bowl, beat the eggs and sugar together until creamy and slightly thickened.
- Add the coconut oil and vanilla extract to the egg mixture and beat until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, and mix until just combined. Be careful not to overmix.
- Fold in the shredded coconut gently until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
- To make the frosting, beat the softened butter until creamy, then gradually add the powdered sugar until smooth and fluffy.
- Mix in the coconut milk until well combined and creamy.
- Once the cupcakes are cooled, frost them with the coconut frosting using a piping bag or a knife.
- Decorate the frosted cupcakes with shredded coconut and cherries for a delightful finishing touch.
- Enjoy your homemade Coconut Cupcakes! They're perfect for any occasion, from birthdays to afternoon treats.
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