Coconut Cupcakes Made with Earth Balance Coconut Spread. If you don't have the coconut spread, use unsalted butter and throw in a little coconut extract.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 12
Author Cookie Madness
Ingredients
1 ½cupscake flour or White Lily flour170 grams
1 ½teaspoonsbaking powder
½teaspoonsaltI used Morton Kosher -- not as coarse as some kosher, but less fine than table
4ounces/114 grams Smart Balance Coconut Spreadcold right out of the tub
¾cup145 grams granulated sugar
2large eggs
2teaspoonsvanilla extract
½cupwhole milkat room temperature
⅓cupshreddedsweetened coconut
Butter Cream Frosting
1stick4 oz unsalted butter, softened
1pinchof salt
½tspvanilla
2cupspowderedconfectioners sugar
Whole Milk as needed
Instructions
Preheat the oven to 350º F. Line 12 to 14 muffin cups with paper liners (I used 12 )
In a small bowl, mix together the cake flour, baking powder and salt.
Using an electric mixer, beat the Earth Balance and sugar at medium high speed until light and creamy. Add room temperature eggs, one at a time, beating well after each addition. Beat in the vanilla.
With the mixer on low speed, add the flour mixture in three additions, alternating with the milk– flour, milk, flour, milk, flour. Scrape the bowl and beat for about 30 seconds or until batter is smooth and velvety. Stir in the coconut.
Divide batter evenly among muffin cups 12 to 14 muffin cups. Bake for 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to wire rack. Cool completely before frosting.