White Chocolate And Coconut Cupcakes Recipe

Name: White Chocolate And Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tbsp (1 stick) butter, chopped, at room temperature; 3/4 cup granulated sugar; 2 None eggs; 1 1/4 cups self-rising flour, sifted; 1/3 cup coconut milk; 1/2 cup white chocolate chips; 3/4 cup raspberries; 1 1/4 cups flaked coconut; None None FOR THE ICING; 1 cup powdered sugar, sifted; 1 tsp butter

Servings: persons

8 tbsp (1 stick) butter, chopped, at room temperature
3/4 cup granulated sugar
2 None eggs
1 1/4 cups self-rising flour, sifted
1/3 cup coconut milk
1/2 cup white chocolate chips
3/4 cup raspberries
1 1/4 cups flaked coconut
None None FOR THE ICING
1 cup powdered sugar, sifted
1 tsp butter

1
Preheat the oven to 350u00b0F. Line a 12-cup muffin pan with paper liners.
2
Beat butter and granulated sugar in a large bowl with an electric beater until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in flour alternately with coconut milk, beginning and ending with flour. Fold in chocolate chips, raspberries and 1/4 cup of the coconut. Divide mixture among muffin cups, filling each 2/3 full.
3
Bake for 15-20 mins or until toothpick inserted into center comes out clean. Cool in pan for 5 mins. Remove from pan; cool completely on a wire rack.
4
For the icing, mix powdered sugar, butter and 1 tbsp hot water in a medium bowl until smooth. Spread over cooled cupcakes. Dip in remaining 1 cup coconut to coat.

807

kcal

Calories

Fat

111

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 11 ingredients. The key ingredients include: 8 tbsp (1 stick) butter, chopped, at room temperature, 3/4 cup granulated sugar, 2 None eggs, 1 1/4 cups self-rising flour, sifted, and more.

Yes, White Chocolate And 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.

White Chocolate And Coconut Cupcakes

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