Chocolate Caramel Coconut Cupcakes Recipe For Easter Day 2024

Green Cutlery White Scribbled Underline

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Ingredient

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Heat the oven to 350°F (177°C). A 12-cup muffin pan needs cupcake liners. This recipe yields 15-16 cupcakes, so line a second pan with 3-4 liners. Set aside.

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Make cupcakes: Mix cake flour, baking powder, soda, and salt. Set aside. Beat the butter and solid coconut oil on high speed for 1 minute in a handheld or stand mixer with a paddle or whisk attachment.

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After adding sugar, beat on high for 2 minutes to cream. As needed, use a rubber spatula to scrape the bowl sides and bottom. Combine egg whites, vanilla, and coconut extract.

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Beat until blended on medium-high speed, then add sour cream. If necessary, scrape the bowl sides and bottom. Just integrate the dry ingredients with the mixer on low.

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Slowly add coconut milk and shredded coconut to the mixer on low. Do not overmix. There may be large lumps at the bottom of the basin, so whisk it by hand. Thicker batter with shredded coconut chunks.

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Fill the liners 2/3 full with batter to avoid spillage. Bake until a toothpick inserted in the centre comes out clean, 19-22 minutes. Let cupcakes sit in the pan for 10 minutes, then remove to finish cooling.

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Fill cupcakes: Cut a 1-inch-deep pocket in the centre of the cooled cupcake with a sharp knife. Removed component will be cone-shaped. Set aside. Put 1 teaspoon of caramel—or whatever fits—in the cupcake.

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Slice the sharp end of the cupcake "cone" you removed to fit on top of the filling. Repeat with all cupcakes. Frost cooled cupcakes with icing.If preferred, add remaining caramel and toasted coconut.

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Chocolate Caramel Coconut Cupcakes Recipe For Easter Day 2024

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Ingredient

Ingredient

Heat the oven to 350°F (177°C). A 12-cup muffin pan needs cupcake liners. This recipe yields 15-16 cupcakes, so line a second pan with 3-4 liners. Set aside.

Step 1

Step 1

Instructions

Make cupcakes: Mix cake flour, baking powder, soda, and salt. Set aside. Beat the butter and solid coconut oil on high speed for 1 minute in a handheld or stand mixer with a paddle or whisk attachment.

Step 2

Step 2

Instructions

After adding sugar, beat on high for 2 minutes to cream. As needed, use a rubber spatula to scrape the bowl sides and bottom. Combine egg whites, vanilla, and coconut extract.

Step 3

Step 3

Beat until blended on medium-high speed, then add sour cream. If necessary, scrape the bowl sides and bottom. Just integrate the dry ingredients with the mixer on low.

Step 4

Step 4

Slowly add coconut milk and shredded coconut to the mixer on low. Do not overmix. There may be large lumps at the bottom of the basin, so whisk it by hand. Thicker batter with shredded coconut chunks.

Step 5

Step 5

Fill the liners 2/3 full with batter to avoid spillage. Bake until a toothpick inserted in the centre comes out clean, 19-22 minutes. Let cupcakes sit in the pan for 10 minutes, then remove to finish cooling.

Step 6

Step 6

Fill cupcakes: Cut a 1-inch-deep pocket in the centre of the cooled cupcake with a sharp knife. Removed component will be cone-shaped. Set aside. Put 1 teaspoon of caramel—or whatever fits—in the cupcake.

Step 7

Step 7

Slice the sharp end of the cupcake "cone" you removed to fit on top of the filling. Repeat with all cupcakes. Frost cooled cupcakes with icing.If preferred, add remaining caramel and toasted coconut.

Step 8

Step 8

Also see

Burnt Leeks On Toast With Romesco For Easter Day 2024