Coconut Cream Cupcakes
Coconut cream cupcakes are a popular dessert in many tropical countries due to their rich coconut flavor.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Coconut Cream Cupcakes
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
-
In a medium bowl, whisk together the flour, baking powder, and salt.
-
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the coconut milk and vanilla extract.
-
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
-
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
-
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
-
In a separate bowl, whip the whipping cream and powdered sugar until stiff peaks form.
-
Once the cupcakes are completely cooled, frost them with the whipped cream. Sprinkle with coconut flakes for garnish.
-
Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 37g13%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
