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Dessert & Treat

Coconut Cupcakes with Seven Minute Frosting and Coconut Flakes

Calling all coconut lovers: These cupcakes get intense flavor from shredded coconut and coconut milk in the batter, billowy seven-minute frosting, and a garnish of coconut flakes.

Ingredients :

    1 ¾ cups all-purpose flour
    2 teaspoons baking powder
    ½ teaspoon salt
    ½ cup packed sweetened shredded coconut
    6 ounces (1 ½ sticks) unsalted butter, softened
    1 ⅓ cups sugar
    2 large eggs, plus 2 large egg whites
    ¾ cup unsweetened coconut milk
    1 ½ teaspoons pure vanilla extract
    Seven-Minute Frosting for Lemon Meringue Cupcakes
    1 ⅓ cups large-flake unsweetened coconut

Direction :

    Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking powder, salt, and sweetened coconut in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and whites, 1 at a time, beating after each addition.

    Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.

    Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.