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Double Coconut Cupcakes

 
One serving costs about $0.38

$0.38 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

24 dessert American
spoonacular Score:3%

Spoonacular Score: 3%

 

Double Coconut Cupcakes is a dessert that serves 24. For 38 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 278 calories, 4g of protein, and 16g of fat. This recipe from Foodista has 1 fans. Head to the store and pick up cake flour, coconut milk, egg whites, and a few other things to make it today. It is a cheap recipe for fans of American food. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 12%. This score is rather bad. Similar recipes are Double-Coconut Cupcakes, Double Dark Chocolate-Coconut Cupcakes, and Double Chocolate Coconut Cupcakes with Nutella Cream Cheese Frosting.

Cream Sherry, Port Wine, and Moscato d'Asti are great choices for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
3 cups
3 cups cake flour
cake flour
2 tsps
2 tsps baking powder
baking powder
1 tsp
1 tsp salt
salt
1.5 cups
1.5 cups unsalted butter
unsalted butter
2.25 cups
2.25 cups sugar
sugar
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
1 cup
1 cup coconut milk
coconut milk
8 large
8 large egg whites
egg whites
1.25 cups
1.25 cups sweetened shredded coconut
sweetened shredded coconut
3 cups cake flour
3 cups
cake flour
2 tsps baking powder
2 tsps
baking powder
1 tsp salt
1 tsp
salt
1.5 cups unsalted butter
1.5 cups
unsalted butter
2.25 cups sugar
2.25 cups
sugar
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
1 cup coconut milk
1 cup
coconut milk
8 large egg whites
8 large
egg whites
1.25 cups sweetened shredded coconut
1.25 cups
sweetened shredded coconut

Equipment

hand mixer
hand mixer
muffin liners
muffin liners
toothpicks
toothpicks
wire rack
wire rack
oven
oven
whisk
whisk
bowl
bowl
hand mixer
hand mixer
muffin liners
muffin liners
toothpicks
toothpicks
wire rack
wire rack
oven
oven
whisk
whisk
bowl
bowl


Instructions

Preheat oven to 350 degrees. Place paper liners in two standard sized muffin pans. Whisk flour, baking powder, and salt in a large bowl. In a separate large bowl, beat butter with 2 cups of the sugar until light and fluffy, about 4 minutes. Add in the vanilla and beat once more. Add flour mixture to the butter mixture in three parts, alternating with the milk and beginning and ending with the flour. Mix until just combined. Clean the beaters of your electric mixer and then, in another large bowl, beat the egg whites on low until they become foamy. While still beating on low, slowly add the remaining 1/4 cup sugar and then increase the speed to high and beat until stiff peaks form, roughly 4 minutes. Do not overbeat. Fold one third of the egg-whites into the butter-flour mixture until combined. Fold in remaining egg-whites, being careful not to mix too vigorously and deflating the air bubbles you created in the egg whites. Gently stir in the shredded coconut. Evenly scoop 1/4 cup of the batter into the muffin cups. Bake, rotating pans halfway through the baking time, until the cupcakes are golden and a toothpick inserted in the center of one cupcake comes out clean, approximately 20 to 25 minutes. Remove the cupcakes from the tin and let them cool completely on a wire rack. Frost cupcakes with your favorite vanilla buttercream and garnish with toasted coconut if you'd like.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.38
Ingredient
3 cups cake flour
2 teaspoons baking powder
1.5 cups unsalted butter
2.25 cups sugar
½ teaspoons vanilla extract
1 cup coconut milk
8 larges egg whites
1.25 cups sweetened shredded coconut
Price
$1.47
$0.06
$2.92
$0.62
$0.15
$1.38
$1.60
$0.84
$9.04

Nutritional Information

Quickview
278 Calories
3g Protein
15g Total Fat
32g Carbs
0% Health Score
Limit These
Calories
278k
14%

Fat
15g
24%

  Saturated Fat
10g
66%

Carbohydrates
32g
11%

  Sugar
20g
23%

Cholesterol
30mg
10%

Sodium
166mg
7%

Get Enough Of These
Protein
3g
7%

Manganese
0.32mg
16%

Selenium
9µg
13%

Vitamin A
354IU
7%

Phosphorus
41mg
4%

Vitamin B2
0.07mg
4%

Copper
0.07mg
4%

Iron
0.6mg
3%

Magnesium
12mg
3%

Calcium
28mg
3%

Vitamin E
0.41mg
3%

Fiber
0.59g
2%

Potassium
74mg
2%

Zinc
0.29mg
2%

Folate
7µg
2%

Vitamin B5
0.15mg
2%

Vitamin D
0.21µg
1%

Vitamin B3
0.26mg
1%

Vitamin B1
0.02mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need

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