Name: No-nut Coco-nutty Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24
Ingredients: 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

No-nut Coco-nutty Cupcakes

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Contrary to their name, there is nothing nutty about coconuts – but they do make for delicious cupcakes nonetheless.

Author: Adapted from Joanne Chang's "Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe"
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 24 1x
Category: Dessert

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

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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.

Find it online: https://honestcooking.com/how-to-make-coconut-cupcakes/