Toasted Coconut Cupcakes

Remember

when I

bought

this

cookbook.

Well,

I finally

made

another

batch of

cupcakes

from it!

Toasted Coconut Cupcakes

Batter:

1 cup flour

1/3 cup cocoa powder

1 1/2 tsp baking powder

1/4 tsp salt

1/4 cup coconut oil

1/4 cup coconut milk

3/4 cup sugar

1 tsp vanilla extract

2 tsp coconut extract

Buttercream Frosting:

1 cup butter, softened

4 cups powder sugar

2 tbsp milk

1/2 tsp vanilla extract

1 1/2 tsp coconut extract

1/2 cup toasted coconut

1. Preheat oven to 350 degrees.

2.  In a small bowl, sift together the flour, cocoa, baking powder and salt.

3. In a separate larger bowl, mix together the coconut milk, sugar, vanilla and coconut extracts. 

4. Melt the coconut milk in a small saucepan over very low heat. Add to the coconut milk mix.

5. Slowly add the flower mix to the coconut mix in batches.

6. Bake for 25 minutes. Then cool completely before frosting.

7. To make the frosting: beat the butter and powder sugar together until very smooth. Add the milk and extracts. Beat again until very smooth.

8. Spread (or pipe) onto cupcakes then roll in the toasted coconut.

Posted 1 Year Ago: "Red"