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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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A white cake recipe with a coconut twist. I had some coconut in my fridge that needed to be used, and this is what I came up with. If you want a more intense coconut flavor, add a teaspoon or two of coconut extract. Try putting your coconut in a food processor or blender if you prefer a smoother-textured cupcake. This is the first recipe I've come up with on my own, so any suggestions would be appreciated. Ingredients:
1 cup white sugar |
1/2 cup applesauce |
1/4 cup butter, softened |
2 eggs, separated |
1 tablespoon vanilla extract |
1 1/2 cups all-purpose flour |
1 3/4 teaspoons baking powder |
1/2 teaspoon salt |
1/2 (13.5 ounce) can coconut milk |
1 1/4 cups unsweetened shredded coconut |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
2. Mix sugar, applesauce, and butter together in a bowl.
3. Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
4. Stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. Stir in flour, baking powder, and salt until just combined. Beat coconut milk into batter until smooth, about 1 minute. Beat in shredded coconut for about 30 seconds. Pour batter into the prepared muffin cups.
5. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.
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