If you like coconut, these Triple Coconut Cupcakes are a dream come true. They taste tropical because they have coconut milk, shredded coconut, and coconut flakes in them. With the coconut glaze, these moist and fluffy cupcakes get even more sweet and creamy.
Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 3 large eggs. 1 tsp vanilla extract. 1/2 cup coconut milk. 1/4 cup shredded coconut sweetened. 1/4 cup coconut flakes unsweetened. 1/4 cup coconut cream. 1/4 cup powdered sugar. 1/4 cup shredded coconut for garnish.
Instructions: Preheat your oven to 350F 175C. Line a cupcake pan with cupcake liners. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Slowly add the dry ingredients to the wet mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the shredded coconut and coconut flakes. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes are baking, prepare the coconut glaze. In a small bowl, whisk together the coconut cream and powdered sugar until smooth. Once the cupcakes are done baking, remove them from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely. Drizzle the coconut glaze over the cooled cupcakes and sprinkle with additional shredded coconut for garnish. Enjoy your delicious Triple Coconut Cupcakes!
Prep Time: 15 minutes
Cook Time: 20 minutes
GIVI MELKADZE
