How toAmmie’s Coconut Cupcakes
13 steps
What you’ll need
1/2 cup (you can use any brand)
Canned Coconut Milk
3/4 cup sugar
Graduated Sugar
1 1/2 teaspoon
Pure Vanilla Extract
1/4 teaspoon
Salt
2 cups
Powdered (Confectioners) Sugar
1 Tablespoon
Lemon Juice (fresh)
1/3 cup
Vegetable Oil
1/4 teaspoon (use any brand)
Coconut Extract
1 1/2 teaspoon
Baking Powder
3 ounces
Philadelphia Cream Cheese
4 Tablespoon (room temperature)
Unsalted butter
2 eggs
Eggs
1 1/2 cups (sifted)
All-purpose flour
2 cups (one 1 for mix other for sprinkle on top)
Unsweetened Coconut Flakes
Preheat oven 350F and line muffin pan with cupcake liners
1
Combine coconut milk and squeezed lemon juice and lemon zest in large bowl and set aside
2
In mixer combine butter, oil, and sugar until ingredients are well combined
3
Add eggs, one at a time scraping down the sides after each egg
4
Stir in vanilla and coconut extract
5
In medium size bowl whisk together the sifted flour, baking powder, and salt
6
Gradually alternate adding coconut/lemon juice mixture and flour mixture together
7
Make sure all ingredients are combined. (Do not over mix) then add coconut flakes (1) cup
8
Evenly divide cupcake batter into prepare muffin tin with cupcake liners
9
Bake at 350F for 18 minutes or until a toothpick inserted in the center comes out clean
10
After baking allow cupcakes to cool completely before frosting.
11
Fill your pastry bag or use a spatula to frosting cupcakes
12
This is how the Ammie’s Coconut Cupcakes should look.
13
Thanks!
1
2
3
4
5
6
7
8
9
10
11
12
13