الإثنين 27 مايو 2024

Chocolate Caramel Coconut Cupcakes

موقع أيام نيوز

Chocolate caramel coconut cupcakes with salted caramel filling, milk chocolate frosting, and fluffy coconut cupcakes.

Ingredients

  • 1 and 3/4 cups (207g) cake flour* (spooned & leveled)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (56g) unsalted butter, softened to room temperature
  • 1/4 cup (56g) 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

Instructions

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 3-4 liners—this recipe makes about 15-16 cupcakes. Set aside.
  2. Make the cupcakes: Whisk the cake flour, baking powder, baking soda,