Coconut Cupcakes For Two Recipe

Name: Coconut Cupcakes For Two
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/4 cups Canola Oil; 1/3 cups Sugar; 1 pinch Salt; 1 whole Large Egg, At Room Temperature; 2 Tablespoons Unsweetened Coconut Milk; 1/4 teaspoons Vanilla; 1/4 teaspoons Almond Extract; 1/3 cups Tablespoon Flour; 1 Tablespoon Flour; 1/8 teaspoons Baking Powder; 1 pinch Baking Soda (1/16 Teaspoon); 1/2 cups Packed (1.75 Oz.) Sweetened Flaked Coconut; _____; FOR THE FROSTING:; 3 ounces, weight Cream Cheese, Softened; 2 Tablespoons Butter, Softened; 1 Tablespoon Unsweetened Coconut Milk; 1/8 teaspoons Almond Extract; 6 Tablespoons Powdered Sugar, To Taste; 1/2 cups Sweetened, Flaked Coconut

Servings: persons

FOR THE CUPCAKES:
1/4 cups Canola Oil
1/3 cups Sugar
1 pinch Salt
1 whole Large Egg, At Room Temperature
2 Tablespoons Unsweetened Coconut Milk
1/4 teaspoons Vanilla
1/4 teaspoons Almond Extract
1/3 cups Tablespoon Flour
1 Tablespoon Flour
1/8 teaspoons Baking Powder
1 pinch Baking Soda (1/16 Teaspoon)
1/2 cups Packed (1.75 Oz.) Sweetened Flaked Coconut
_____
FOR THE FROSTING:
3 ounces, weight Cream Cheese, Softened
2 Tablespoons Butter, Softened
1 Tablespoon Unsweetened Coconut Milk
1/8 teaspoons Almond Extract
6 Tablespoons Powdered Sugar, To Taste
1/2 cups Sweetened, Flaked Coconut

1
Preheat the oven to 350u00b0F. Place 4 cupcake liners along the outside corners of a muffin tin.
2
In a medium bowl, beat the oil, sugar and salt together with an electric mixer for at least 4 minutes, until the mixture is light and fluffy. Add the egg, coconut milk, vanilla and almond extracts and beat another 15 seconds. Add the flour, baking powder and baking soda on top of the mixture and beat just until combined. Do not overmix. Finally, stir in the flaked coconut.
3
Divide the batter between the cupcake liners (it will come almost to the top). Bake for 23-25 minutes, until a toothpick inserted comes out clean.
4
Once the cupcakes have completely cooled, beat together all frosting ingredients (except coconut) and frost cupcakes.
5
Toast the coconut in a small skillet over medium heat, stirring constantly. Remove when it turns golden brown and use to garnish the cupcakes.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/4 cups Canola Oil, 1/3 cups Sugar, 1 pinch Salt, and more.

Yes, Coconut Cupcakes For Two falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cupcakes For Two

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