At first, I wasn’t that into these, mostly because I was still craving chocolate. I’ve since learned the error of my ways.
They’re super moist, super SWEET, and they melt. in. your. mouth.
Ingredients (makes 18)
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
2 tsp coconut flavor
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, coconut flavor and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
I’ve adjusted the ingredients correctly, but in my test batch I left out the 3/4 C cocoa powder and 3/4 C water thinking they would just…cancel each other out? If that makes sense. But I left the baking powder and baking soda the same, which is why I think this happened:
Slightly browned top, almost-undercooked insides, and they bubbled over the sides a bit, then fell.
I tasted one after it had cooled though, and you know what? It was PERFECT. At least I thought so.
Maybe not the prettiest cupcake on the block, but they definitely hold a big dose of sweet coconut-y goodness.
Besides, plenty of frosting fixes everything
1/2 C butter, softened
1 tsp vanilla extract
2 1/2 C powdered sugar, sifted
2 TBS milk
1-2 drops of red food coloring
Stir: enjoy 🙂
Roll them in a bit of dessicated coconut
My friend, Kelley, came over for lunch after church on Sunday and I served them along with chocolate cupcakes with cream cheese frosting like this for dessert. Pretty – and tasty!