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Nutritional Info
  • Servings Per Recipe: 21
  • Amount Per Serving
  • Calories: 157.5
  • Total Fat: 6.9 g
  • Cholesterol: 18.5 mg
  • Sodium: 78.5 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 0.3 g
  • Protein: 1.8 g

View full nutritional breakdown of Coconut Cupcakes calories by ingredient
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Coconut Cupcakes

Submitted by: KGERRING

Introduction

I didn't make this recipe, but I love it! I like to top it with my dark chocolate frosting (which is a sprinkles cupcake frosting recipe I got from oprah.com) I didn't make this recipe, but I love it! I like to top it with my dark chocolate frosting (which is a sprinkles cupcake frosting recipe I got from oprah.com)
Number of Servings: 21

Ingredients

    1 3/4 cups sifted all purpose flour
    1/4 cup cornstarch
    2 teaspoons baking powder
    1/4 teaspoon salt
    2/3 cup whole milk
    3/4 teaspoon pure vanilla extract
    3/4 teaspoon coconut extract
    1 1/2 sticks unsalted butter
    1 1/3 cups granulated sugar
    2 large egg whites, plus 1 whole large egg

Directions

Make sure all the ingredients are at room temperature. Preheat the oven to 350 degrees and line two greased standard muffin pans with cupcake liners. In a large bowl, whisk together the flour, cornstarch, baking powder and salt. In a measuring cup, combine the milk and extracts. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Gradually add the egg whites and the egg and mix until they are combined. Add half of the flour mixture and mix until it is combined. Gradually drizzle in all the milk mixture. Add the remaining dry mixture and mix carefully until just combined. Divide the batter evenly among the cupcake cups (they should be two-thirds full) and bake about 20 to 25 minutes, or until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Let cool.

Number of Servings: 21

Recipe submitted by SparkPeople user KGERRING.





TAGS:  Desserts |

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