Fluffy Coconut Cupcakes Recipe

Name: Fluffy Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 tablespoon cake flour; 3 1/2 cups sifted cake flour; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1/4 cup Splenda sugar substitute, plus; 2 tablespoons Splenda sugar substitute; 1/4 cup butter or 1/2 cup margarine, softened; 1 1/2 tablespoons vegetable oil; 2 large egg whites; 1 2/3 cups nonfat milk; 1/2 cup plain fat-free yogurt; 2 1/2 teaspoons vanilla extract; 2/3 cup flaked coconut; Frosting; 1 cup sugar; 1/4 cup water; 1/4 teaspoon cream of tartar; 1 dash salt; 3 large egg whites; 1 teaspoon vanilla extract; 1/4 teaspoon coconut extract

Servings: persons

Cake
1 tablespoon cake flour
3 1/2 cups sifted cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup Splenda sugar substitute, plus
2 tablespoons Splenda sugar substitute
1/4 cup butter or 1/2 cup margarine, softened
1 1/2 tablespoons vegetable oil
2 large egg whites
1 2/3 cups nonfat milk
1/2 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
2/3 cup flaked coconut
Frosting
1 cup sugar
1/4 cup water
1/4 teaspoon cream of tartar
1 dash salt
3 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon coconut extract

1
For the cake Preheat oven to 350u00b0.
2
Line Muffin tin with muffin cups.
3
Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, salt, and baking soda. Combine sugar, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine the milk and yogurt. Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with flour mixture. Stir in extracts.
4
Pour cake batter into cupcake pans with foil. Sharply tap cake pans once on countertop to remove air bubbles. Bake at 350u00b0 for 25 minutes or until a wooden pick inserted in center of cakes comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
5
For frosting Combine first 5 ingredients in top of a double boiler; place egg white mixture over barely simmering water in bottom of double boiler on cooktop. Beat at high speed of a hand-held mixer until stiff peaks form and candy thermometer registers 160u00b0. Add extracts; beat until blended.

1093

kcal

Calories

Fat

162

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 23 ingredients. The key ingredients include: Cake, 1 tablespoon cake flour, 3 1/2 cups sifted cake flour, 2 teaspoons baking powder, and more.

Yes, Fluffy Coconut Cupcakes 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.

Fluffy Coconut Cupcakes

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