Delightful Double Coconut Cupcakes: A Loving Spoonful of Flavor
45
min
278
Calories
16g
Fats
34g
Carbs
4g
Protein
Enjoy the tropical taste of Double Coconut Cupcakes, where each bite brings a fluffy, moist delight, perfectly paired with a sweet vanilla frosting and a hint of toasted coconut.
Ingredients:
Step 1: Preheat the Oven
To get started on our delightful Double Coconut Cupcakes, begin by setting your oven to preheat at 350 degrees Fahrenheit. This essential first step ensures a perfectly baked cupcake, ready to embrace all the flavors we're about to add.
Pro Tip: Ensure your oven is correctly calibrated for the best results.
Step 2: Prepare Your Muffin Tins
With your oven warming up, it's time to prep your muffin tins. Line two standard-size muffin pans with paper liners. These little nests are where your cupcakes will snugly bake, rising up to meet their sweet potential.
Pro Tip: Use festive liners for special occasions!
Step 3: Whisk Dry Ingredients
In a large bowl, blend together the cake flour, baking powder, and a hint of salt. Whisking these dry ingredients ensures an even distribution that forms the base of our cupcakes, ready for the moist and flavorful ingredients to be added later.
Pro Tip: Sifting your flour first can make your cupcakes even fluffier.
Step 4: Cream Butter and Sugar
Grab another large bowl and beat the butter with 2 cups of the sugar until the mixture turns light and fluffy. This crucial step introduces air into the batter, making your cupcakes wonderfully light. Add in that splash of vanilla extract for a hint of exotic sweetness.
Pro Tip: For best results, butter should be at room temperature.
Step 5: Alternate Dry and Wet Ingredients
Now, gently add your flour mixture to the buttery sugar in three parts, alternating with the coconut milk, beginning and ending with the flour. This alternating method helps maintain the batter's fluffiness, ensuring each cupcake is moist with a tender crumb.
Pro Tip: Do not overmix to keep the batter airy.
Step 6: Whip Egg Whites to Stiff Peaks
In a separate, grease-free bowl, whip the egg whites until foamy. Gradually add the remaining 1/4 cup sugar as you beat on low, then crank up to high speed until stiff peaks form. Gently fold a third of these egg whites into your batter, then fold in the rest, maintaining the airiness essential for that perfect cupcake rise.
Pro Tip: Ensure your mixing bowl is clean and dry to achieve stiff peaks.
Step 7: Fold in the Shredded Coconut
Once your batter is mixed, it's time for the star ingredient - shredded coconut. Fold it in gently to distribute it evenly throughout the batter, ensuring each bite has a delightful coconut flavor and texture.
Pro Tip: Use freshly shredded coconut for the best flavor.
Step 8: Scoop and Bake
Using a quarter-cup measure, scoop the batter into the lined muffin cups. This size ensures a perfectly sized cupcake, ready to rise to just the right height. Bake in your preheated oven, rotating the pans halfway through, until golden and a toothpick comes out clean.
Pro Tip: Rotating ensures even baking.
Step 9: Cool and Frost
After baking, let the cupcakes cool completely on a wire rack. This patience is rewarded as you frost them with your favorite vanilla buttercream, then garnish with toasted coconut for a final touch of flavor and texture. Each cupcake is now a perfect blend of sweet, fluffy, and delightfully coconutty.
Pro Tip: Cooling completely prevents melting frosting.
