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Coconut Cupcakes
Ingredients:
1/2 c. soft shortening
2 c. sifted cake flour
1 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg, slightly beaten
3/4 c. milk
1 tsp. vanilla
flaked coconut
1/2 c. soft shortening
2 c. sifted cake flour
1 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg, slightly beaten
3/4 c. milk
1 tsp. vanilla
flaked coconut
Directions:
Stir shortening in bowl to soften. Sift in dry ingredients. Add egg and half the milk. Beat 2 minutes on low speed. Add rest of milk and vanilla. Beat 1 minute more. Fill paper lined muffin tins half full of batter. Top each one with 1 tsp. coconut. Bake at 375 for 20 to 25 minutes. Cool on rack. Makes 20 medium-sized cupcakes.
Stir shortening in bowl to soften. Sift in dry ingredients. Add egg and half the milk. Beat 2 minutes on low speed. Add rest of milk and vanilla. Beat 1 minute more. Fill paper lined muffin tins half full of batter. Top each one with 1 tsp. coconut. Bake at 375 for 20 to 25 minutes. Cool on rack. Makes 20 medium-sized cupcakes.
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