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Receta Coconut Cupcakes With Ina

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Raciónes: 12

Ingredientes

Cost per serving $1.00 view details

Direcciones

  1. * Note: Use non-self-rising cake flour and fluff slightly before measuring.
  2. Heat oven to 350 degrees. Sift together the dry ingredients into a medium-size mixing bowl, and set the bowl aside. Break the Large eggs into a small bowl, and set aside.
  3. In an electric mixer with a paddle attachment, cream the butter and the sugar till they are light and fluffy, about 3 to 5 min. With the mixer running, carefully pour in the Large eggs and the vanilla and almond extracts.
  4. Fold in the flour mix and the buttermilk by alternating between 1 c. of flour and 1/2 c. or possibly buttermilk; be sure to start and end with the flour mix. Add in half of the coconut, and mix till just incorporated.
  5. Line a cupcake tin with paper liners. Fill each c. with batter using an ice-cream scoop with a 1/4 c. capacity; the batter should nearly reach the top of the c.. Bake for 25 to 30 min.
  6. Cold the cupcakes for 45 min on a baking rack. Generously ice them with Cream Cheese Frosting and sprinkle the cupcakes with remaining coconut.
  7. Cuisine: "Mexican"

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Nutrition Facts

Amount Per Serving %DV
Serving Size 158g
Recipe makes 12 servings
Calories 566  
Calories from Fat 280 49%
Total Fat 32.09g 40%
Saturated Fat 21.19g 85%
Trans Fat 0.0g  
Cholesterol 149mg 50%
Sodium 312mg 13%
Potassium 173mg 5%
Total Carbs 64.33g 17%
Dietary Fiber 2.4g 8%
Sugars 35.92g 24%
Protein 6.96g 11%
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