Chocolate Caramel Coconut Cupcakes Recipe



yield: 15-16 CUPCAKES

Ingredients:

1 and 3/4 cups (200g) cake flour, spoon & leveled*
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (60g) unsalted butter, softened to room temperature
1/4 cup (55g) unrefined coconut oil, solid (not melted or liquid)
1 cup (200g) granulated sugar
3 large egg whites, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
1/2 cup (120g) full-fat sour cream, at room temperature
1/2 cup (120ml) canned coconut milk, at room temperature
3/4 cup (60g) sweetened shredded coconut
salted caramel for filling, cooled for 30 minutes**
chocolate buttercream frosting for topping
optional: toasted coconut for topping

Notes:
*If you cannot get your hands on cake flour, you can make a DIY version from all-purpose flour and cornstarch. Measure 1 cup of all-purpose flour. Remove 2 Tablespoons. Mix in 2 Tablespoons of cornstarch. This equals 1 cup of cake flour. I suggest doing this twice, mixing it all up in 1 bowl then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.
**If you prefer a sweet caramel filling as opposed to salted caramel, feel free to reduce the salt in the caramel recipe to 1/4 teaspoon. The caramel needs to cool for 30 minutes before using as the filling, so I usually make it when the cupcakes are cooling.

Directions:

Get full recipe >> Chocolate Caramel Coconut Cupcakes @ sallysbakingaddiction.com

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