Coconut Cupcake Recipe

I don’t know about you, but one of my favorite sweets are cupcakes. I see them as the underdog in the world of desserts, and as time goes by, they have quickly gained more prominence especially with shows like the Cupcake Wars on the Food Network Channel. On this post, I’ll show you  how to make Coconut Cupcakes.

You will need:

  • 2/3 C. sweetened flaked coconut
  • 2  3/4 C. powdered sugar, divided
  • 1  1/2 C. all-purpose flour
  • 1/8 tsp. salt
  • 1 tsp. baking powder
  • 1/2 C. butter, melted and cooled slightly
  • 5 egg whites, beaten
  • 1 tsp. vanilla extract
  • 4 to 5 tsp. hot water

Combine: coconut, 1 1/4 cups powdered sugar, flour, salt and baking powder in a large bowl

Microwave the butter for about 30 seconds or until melted, depending on your microwave. While it’s cooling separate the yolk from the eggs whites from 5 eggs. A handy tool to use would be an egg separator which is between $5-$15 depending where you get it. Beat the egg whites.

Mix in the melted butter, then stir in the egg whites until well combined

Fill in paper-lined muffin cups 2/3 full.

Bake at 375 degrees for 12 to 15 minutes, until a toothpick inserted in the center comes out clean. Let it cool.

Frosting:

Combine the remaining 1 1/2 cups of powdered sugar, vanilla extract, and hot water. Beat to desired consistency, adding more water or sugar as needed.

Spread the frosting on cooled cupcakes. Note that this is more of a glaze than a frosting.

Enjoy!

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2 thoughts on “Coconut Cupcake Recipe

  1. It really depends on what you like. While oil adds moistness, butter adds more flavor. Each have their benefits and detractions, but it all depends on what your taste is. 😀

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