Coconut Puff Cupcakes

Coconut-Puff-Cupcakes-Relish.jpg
California Milk Advisory Board
http://pgoarelish2.files.wordpress.com/2012/05/coconut_puff_cupcakes_.jpg?w=150
  • Yield: 1

Ingredients

Cupcakes:
1/4cup firmly packed dark brown sugar
3/4cup granulated sugar
1cup plus 2 tablespoons flour
1/4teaspoon kosher salt
1/3cup cocoa powder
1 1/2teaspoons baking soda
1large egg
1/2cup Real California milk
1/2teaspoon lemon juice
1/2cup water
5tablespoons unsalted Real California butter, melted and cooled to room temperature
Frosting:
1 1/2sticks unsalted Real California butter, at room temperature
1 1/4cups powdered sugar
1teaspoon vanilla extract
2cups shredded coconut

Instructions

  1. Preheat oven to 350F. Grease and flour insides of 12 muffin cups or insert paper liners.
  2. To prepare cupcakes: In a large bowl, whisk together brown and granulated sugar, flour, salt, cocoa powder and baking soda. In a medium bowl, whisk together egg, milk, lemon juice, water and melted butter. Add wet ingredients to dry ingredients and mix until combined. Evenly divide batter between cupcake molds. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Cool for 15 minutes. Remove cupcakes from pans. Cool completely before frosting.
  3. To prepare frosting: With electric mixer, beat butter until light and fluffy. On medium speed, add powdered sugar in three additions, beating well after each addition; scrape down bowl with spatula as necessary. Mix in vanilla extract. Increase speed to high and beat until light and fluffy, about 5 minutes. Frost cupcakes. Sprinkle shredded coconut over each cupcake.

Recipe courtesy of the California Milk Advisory Board

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