Print: Coconut Cupcakes

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.

Prep

19 min

Cook

27 min

Servings

Difficulty

Medium

Ingredients

1 cup white sugar
0.5 cups applesauce
0.25 cups butter , softened
2 eggs , separated
1 tablespoon vanilla extract
1.5 cups all-purpose flour
1.75 teaspoons baking powder
0.5 teaspoons salt
½ , 13.5 ounce
1.25 cups unsweetened shredded coconut

Instructions

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.

Nutrition per serving

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