These cupcakes are incredibly delicious, they are so light, fluffy, and coconutty.
INGREDIENTS
- 1 1/8 cups cake flour
- 1/2 cup sugar
- 1/4 cup desiccated coconut
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 1 large egg
- 2 – 3 tablespoons desiccated coconut for topping, optional
PROCEDURE
Step 1
Preheat your oven to 350 degrees F. Line a 12 cup muffin pan with paper cups. Set aside.
Step 2
Measure out your ingredients.
Step 3
Whisk together the eggs and sugar for about 1 minute.
Step 4
Add the oil and vanilla and mix for 30 seconds.
Step 5
Whisk together the dry ingredients and add half of the flour mixture and mix until combined.
Step 6
Add the coconut milk and mix until combined.
Step 7
Add the rest of the flour mixture and mix until just combined. Do not over mix.
Step 8
Divide batter between paper cups and top with the 3 tablespoons of desiccated coconut.
Step 9
Bake in the preheated oven for 14 to 16 minutes or until a skewer inserted comes out clean.
Step 10
Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.