Coconut Cupcakes
Baked coconut cupcakes made with coconut milk and extract, topped with toasted or plain coconut flakes.
Ingredients
- 1 1/4 cups all-purpose flour 156g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar 150g
- 1/2 cup oil 120ml canola/vegetable
- 2 large eggs
- 3/4 cup canned coconut milk 180ml
- 2 tsp coconut extract
- 1/3 cup sweetened coconut flakes 30g chopped finely
Instructions
Preheat oven and line pans:
Heat oven to 350°F (175°C) or 375°F (190°C) for high altitude. Insert paper liners into muffin or cupcake pans.Sift dry ingredients:
In a bowl, sift together flour, baking powder, baking soda, and salt; reserve.Whisk sugar, oil, eggs:
In another bowl, whisk sugar and oil. Beat in eggs one by one, whisking well after each addition.Mix coconut ingredients:
Pour in coconut milk, coconut extract, and finely chopped sweetened coconut flakes; stir to blend.Fold dry into wet:
Add dry mixture to wet mixture; fold until just combined.Portion batter into cups:
Using a #24 scoop, portion batter into lined cups, filling them about two-thirds full.Bake until springy:
Bake at 350°F (175°C) or 375°F (190°C) for high altitude for 15-18 minutes, until the cake springs back when lightly pressed or a toothpick inserted in the center emerges clean or with a few moist crumbs.Cool and garnish cupcakes:
Move cupcakes to a wire rack and let cool entirely. Garnish with frosting and either toasted or plain coconut as preferred.