Ingredients
-
3/4
-
1 1/2
-
2
-
1
-
1 1/2
-
2 1/2
-
2
-
1/4
-
3/8
-
3/4
-
3/4
-
-
1/2
-
3 - 4
-
4 - 7
Directions
Coconut Angel Cupcakes With Coconut Frosting, These recipe is made on a food processor, make certain to process 1-1/2 cups sugar to a fine powder before starting this recipe You can also add in food colouring to tint the frosting to pastel shades if desired IMPORTANT: remember to refrigerate and chill the coconut milk overnight or for a couple of days to thicken to a consistency of solid fat, then shake the can before using in this recipe This can be baked in mini muffin tins also (makes about 24) remember to reduce baking time
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Steps
|
1
Done
|
Set Oven to 400f (will Reduce the Temperature Later). |
|
2
Done
|
Set Oven Rack to Second-Lowest Position. |
|
3
Done
|
Spray the Top of the Muffin Tins With Non-Stick Spray, Then Line 16-18 Tins With Paper Muffin Liners. |
|
4
Done
|
in a Food Processor, Grind the 1-1/2 Cups Sugar to Make a Fine Consistency. |
|
5
Done
|
Add in the Butter and Process to Blend the Sugar and the Butter Well. |
|
6
Done
|
Add in Eggs and Extracts; Blend Well. |
|
7
Done
|
in a Small Bowl, Combine Flour, Baking Powder, Baking Soda and Salt. |
|
8
Done
|
Add to the Creamed Mixture and Blend/Pulse Until Combined. |
|
9
Done
|
Add in the Cold Coconut Milk; Blend Well. |
|
10
Done
|
Fold in the Shredded Coconut. |
|
11
Done
|
With an Ice Cream Scoop, Divide the Batter Into Prepared Tins. |
|
12
Done
|
Immediately Reduce Oven Temperature to 350f. |
|
13
Done
|
Bake Until Muffins Spring Back When Touched (about 20-25 Minutes). |
|
14
Done
|
Cool Completely and Frost, Then Garnish With Coconut Shreds on Top of the Frosting. |
|
15
Done
|
to Make the Frosting: Mix All Ingredients Adjusting the Amount of Confections Sugar and Whipping Cream or Half and Half Cream to Achieve Desired Texture. |
