Esta es una exhibición prevé de cómo se va ver la receta de 'Coconut Cupcakes With Ina' imprimido.

Receta Coconut Cupcakes With Ina
by Global Cookbook

Coconut Cupcakes With Ina
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 3 c. cake flour see * Note
  • 1 tsp baking pwdr
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 5 x Large eggs
  • 3/4 lb unsalted butter room temperatureerature
  • 2 c. sugar
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 1 c. buttermilk
  • 1 lb sweetened coconut flakes Cream Cheese Frosting (see recipe)

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"