Description
Contrary to their name, there is nothing nutty about coconuts – but they do make for delicious cupcakes nonetheless.
Ingredients
Scale
- 2 cups AP flour
- 1 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups shredded coconut
- 1 1/2 sticks butter (3/4 cup)
- 6 egg whites
- 1 cup coconut milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 325F
- Line cupcake mold with paper muffin cups
- In a standing mixer, mix flour, sugar, shredded coconut, baking powder and salt with the paddle attachment.
- Add the butter and mix on slow speed until the butter is dispersed throughout the dry ingredients, creating a crumbly texture.
- Add the egg white and coconut milk and mix on low speed until it is combined.
- Distribute the batter into the muffin cups and bake until the cake springs back lightly to the touch.
- Let cool and decorate with desired frosting and garnishes.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert