Hello, welcome to our recipe blog. Here you can obtain an overview on just how to make extremely tasty Chocolate Caramel Coconut Cupcakes Recipe recipes. The production procedure is extremely simple, you simply require to adhere to the approaches that we have created on this page. The adhering to are the stages of just how to cook Chocolate Caramel Coconut Cupcakes Recipe. Please comply with the guidelines well.
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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Originally posted 2018-04-16 08:10:03.
