Ingredientes para Auntie Em's Coconut Cupcakes
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Vegetable Oil
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons vanilla extract
- Almond Extract
- 1 3/4 cups granulated sugar
- 1 cup sweetened flaked coconut (plus more for garnish)
- 1 (8 ounce) package cream cheese, softened
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon baking powder
- 1 teaspoon coconut extract
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Cómo preparar Auntie Em's Coconut Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the shredded coconut, milk, and coconut extract. Stir this mixture into the batter until evenly distributed.
- Fill the muffin liners about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting: Beat the butter until smooth. Gradually add the powdered sugar, cream cheese, and coconut extract, beating until light and fluffy. Add more powdered sugar if needed to reach desired consistency.
- Once the cupcakes are completely cool, frost them generously and enjoy!
- Optional: Garnish with extra shredded coconut or toasted coconut flakes.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
180g
Fat
68g
Carbs
19g
