#CoconutCupcakes #CoconutWhippedCream #DeliciousTreat #BakingFun #TastyDessert
Coconut Cupcakes with Coconut Whipped Cream Topping
This delicious treat is the perfect combination of light and fluffy cupcakes and sweet, creamy coconut whipped cream. The cupcakes are made with coconut milk, coconut oil, and coconut extract for a delectable flavor. The coconut whipped cream topping is made with coconut cream, powdered sugar, and vanilla extract for a sweet, creamy finish. Enjoy these cupcakes as a special dessert or as a quick and easy snack.
Ingredients:
- 1 and 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut milk
- 1/2 cup coconut oil, melted and cooled
- 1 teaspoon coconut extract
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup + 2 tablespoons powdered sugar
- 1/2 cup cold coconut cream
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the coconut milk, coconut oil, coconut extract, and sugar. Beat in the eggs one at a time.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 16 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting.
- To make the coconut whipped cream, whisk together the powdered sugar, coconut cream, and vanilla extract. Using a hand mixer, beat until light and fluffy. Spread the frosting onto the cooled cupcakes. Enjoy!