Coconut Cupcakes
Delicious and unmatched coconut cupcakes made with very healthy ingredients that kids will love due to their presentation.
Reviewed by Editorial Team of Kiwilimón
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3 comentarios
Ingredients
14
Servings
- 1 3/4 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoons salt
- 1 cup coconut milk
- 1/2 cups canola oil
- 2 tablespoons vanilla essence
- 1 tablespoon cider vinegar, or white vinegar
- 1 cup vegetable oil, coconut (solid at room temperature)
- 3 cups icing sugar
- 1 teaspoon vanilla essence
- 2 tablespoons coconut milk
Preparation
1h
0 mins
Low
- Preheat the oven to 176 °C (350 °F)
- In a bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the coconut milk, oil, vanilla, and vinegar.
- Gradually pour the wet mixture over the dry ingredients and whisk until well combined. Be careful not to overmix.
- Fill a cupcake tray two-thirds of the way to allow them to rise.
- Bake for 15 to 18 minutes, or until a toothpick comes out clean when inserted into the center of the cupcake.
- You must let the cupcakes cool before adding the frosting.
- For the frosting, you can use a hand mixer. Beat the coconut oil until smooth.
- On low speed, add the powdered sugar, vanilla, and gradually the coconut milk until you achieve a smooth consistency.
- Beat the frosting for 2 more minutes at a higher speed to make it lighter and fluffier.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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