Fluffy Coconut Cupcakes

I’ve always been a fan of dance. When I was younger I took hula lessons. In college I took some hip hop classes. When I wanted to lose pregnancy weight I started doing Zumba, which is basically like a dance party.

Lately I’ve been doing a new dance.

It’s called The Toy Tango.

The Toy Tango is a dance that a lot of parents may be familiar with. The basic moves consist of weaving your way around the mass of toys that are strewn across the floor of your entire home and making sure you don’t fall and hurt yourself. The not falling is key. It usually requires a bit of balance.

This dance is often combined with repeating “Pick up your toys” about forty-two gajillion times. Raising your voice may or may not help. It depends on if your kids have their listening ears on that day.

The Toy Tango – Latin partner optional

Fluffy Coconut Cupcakes from Chef Chloe

Ingredients

Coconut Cupcakes

1 ¾ cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup coconut milk

½ cup canola oil

2 tablespoons vanilla extract

1 tablespoon white or apple cider vinegar

Coconut Frosting

1 cup unrefined coconut oil (should be solid at room temperature)

3 cups powdered sugar

1 teaspoon pure vanilla extract

2 to 5 tablespoons coconut milk (or other non-dairy milk)

Garnish

2 cups shredded coconut

Directions

  1. To make the Coconut Cupcakes: Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
  3. Fill the cupcake liners about two-thirds full with batter. Bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
  4. To make the Coconut Frosting: Using a handheld or stand mixer, beat the coconut oil until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon coconut milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of it.

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One thought on “Fluffy Coconut Cupcakes

  1. Pingback: Fluffy Coconut Cupcakes « The Best Cupcake Recipes

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