Coconut Cupcakes
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Source:

Ingredients for - Coconut Cupcakes

1. White sugar - 1 cup
2. Applesauce - ½ cup
3. Butter, softened - ¼ cup
4. Eggs, separated - 2
5. Vanilla extract - 1 tablespoon
6. All-purpose flour - 1 ½ cups
7. Baking powder - 1 ¾ teaspoons
8. Salt - ½ teaspoon
9. Coconut milk - ½ (13.5 ounce) can
10. Unsweetened shredded coconut - 1 ¼ cups

How to cook deliciously - Coconut Cupcakes

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

2. Stage

Mix sugar, applesauce, and butter together in a bowl.

3. Stage

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. Stage

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. Stage

Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.