I never thought I'd like coconut cupcakes.. but by golly I do.
Ever since I topped the carrot cupcakes with toasted coconuts I've been pondering what else I could do with these sweet and crunchy flakes. I had so many toasted coconuts after making all those cupcakes for Max's birthday so I needed to use them up and quick.
So.. why not coconut cupcakes?
The only other coconut cake I've had was at the restaurant I used to work at and it was dry as hell and not very yummy. I dug around my library of cookbooks and came upon a coconut cupcake recipe. While thinking of clever ways to use the coconuts I thought of a brilliant idea to ground them and mix them into the cake batter! But.. when I opened up the Martha Stewart's Cupcake cookbook... they had already thought of it.
So much for MY brilliant idea.
I adapted the recipe slightly by adding twice the amount of coconuts. They didn't toast theirs but I did. Also, instead of 1 whole egg and 1 egg white, I used one whole egg and an egg yolk. Yolks bring more moisture to the cake and with the doubling of the coconut flakes, I knew it would need as much moisture as it was going to get.
4 1/2 oz AP Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 cup Toasted Coconuts, Ground Fine
3 oz Unsalted Butter, Room temp.
5 1/2 oz Sugar
1 each Whole Egg
1 each Egg Yolk
1 teaspoon Vanilla Extract
1/2 cup Coconut Milk
In a large bowl, sift together flour, baking soda, and salt. Whisk in the ground toasted coconuts and set aside.
In a standing mixer with a paddle attachment beat the butter and sugar together until light and fluffy.
Add the eggs one at a time until fully incorporated. Make sure to scrape down the sides. Add the vanilla.
In 2 batches, alternate by adding 1/2 the flour then 1/2 the coconut milk, making sure to scrape down the sides after each addition. Finish with the remaining halves.
Fill the cupcake liner about half way. Bake at a 350 degree oven for about 20 minutes or until the tops bounce back after pressing down lightly.
Makes about 12 cupcakes.
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 cup Toasted Coconuts, Ground Fine
3 oz Unsalted Butter, Room temp.
5 1/2 oz Sugar
1 each Whole Egg
1 each Egg Yolk
1 teaspoon Vanilla Extract
1/2 cup Coconut Milk
In a large bowl, sift together flour, baking soda, and salt. Whisk in the ground toasted coconuts and set aside.
In a standing mixer with a paddle attachment beat the butter and sugar together until light and fluffy.
Add the eggs one at a time until fully incorporated. Make sure to scrape down the sides. Add the vanilla.
In 2 batches, alternate by adding 1/2 the flour then 1/2 the coconut milk, making sure to scrape down the sides after each addition. Finish with the remaining halves.
Fill the cupcake liner about half way. Bake at a 350 degree oven for about 20 minutes or until the tops bounce back after pressing down lightly.
Makes about 12 cupcakes.
I took these baby's to small group. It was our last session for this quarter. I don't know what I'll do with all of my experiments for the next 2 weeks that we're on break from small group..
fitflops shoes
ReplyDeletegucci belts
michael kors tote bag
coach outlet
coach factory outlet
miami heat jerseys
mont blanc pens
coach outlet online
sac louis vuitton
coach outlet
hzx20170206
cheap ray bans
ReplyDeletecheap jordan shoes
nike roshe run
louis vuitton
ray ban sunglasses wholesale
louis vuitton
kobe bryants shoes
mlb jerseys
coach outlet store online
adidas outlet
chanyuan2017.05.17
I appreciate you sharing this article.Thanks Again. Much obliged. see more
ReplyDelete