Coconut Vanilla Cupcakes
These coconut vanilla cupcakes are pleasingly sweet. Add a little zing with grated lime peel.
"I am not fond of sugar, so I used unsweetened coconut flakes and half the sugar. I mixed in some sweetened condensed milk. This was my first attempt at baking cake and I love the easy recipe. It was a hit."- princesssf
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Coconut Vanilla Cupcakes Preparation
Preheat oven to 350 degrees and line a muffin tin with paper cups. Place flour, coconut, baking powder and salt in a medium-sized bowl. Finely grate peel from lime into flour mixture. Using a fork, stir until evenly mixed. In a large bowl, using an electric mixer, beat butter until creamy, about 1 min. Beat in sugar, then eggs one at a time. Don't worry if mixture separates, it'll come together when flour is added. Beat in vanilla. Gradually beat in 1/3 of flour mixture just until blended, then 1/2 of milk. Repeat additions, ending with flour mixture. Beat just until blended after each addition. Divide batter between muffin cups, filling about 3/4 full.
Bake in centre of oven until a cake tester inserted in centre of cupcakes comes out clean, 20 to 25 min. Remove pan to a rack. Cool 15 min, then remove cupcakes to a rack to cool completely before icing. If making ahead, cupcakes will keep well at room temperature for at least 1 day or freeze up to 2 months.
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