🚨RECIPE ALERT🚨 These coconut cupcakes from the #SprinklesBakingBook
are the perfect 🐰#Easter
treat. 🥥I use coconut milk in the cake to add richness and bump up the subtle coconut flavor with a small amount of pure coconut extract.
COCONUT CUPCAKES (makes 12 cupcakes or 30 minis)
1 1⁄2 cups all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon fine sea salt
2/3 cup full-fat canned coconut milk, whisked to emulsify the solids and liquids
1 teaspoon pure vanilla extract
1⁄2 teaspoon coconut extract
1⁄2 cup (1 stick) unsalted butter, slightly softened
1 cup sugar 2 large eggs
Coconut Cream Cheese Frosting (recipe follows)
3⁄4 cup shredded coconut shavings, toasted in a skillet to golden brown
Preheat the oven to 325°F. Line a 12-cup cupcake pan with paper liners( or 30 mini liners.)
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a small bowl, stir together the coconut milk, with the vanilla and coconut extracts.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, add the eggs one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the coconut milk mixture, then the re- maining flour mixture, beating until just blended after each addition.
Divide the batter evenly among the paper liners and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 17 to 19 minutes. (if baking minis, 12-15 minutes.) Transfer the pan to a wire rack and cool completely before frosting with coconut cream cheese frosting.
(cont in first comment)