Recipe 1258 - Cake Flour Coconut Cupcakes
Recipe 1258 - Cake Flour Coconut Cupcakes
(by Shirley McNevich)
2 1/4 cups cake flour (sift after measuring)
1 1/2 cups white sugar
2 tsp. baking powder
1 tsp. salt
1/3 cup canola oil
1 cup milk
1 1/2 tsp. vanilla
2 eggs
Baker's angelflake coconut (for sprinkling)
Separate the eggs--in a mixer add the egg whites and 1/2 cup white
sugar--beat until peaks form, then set aside. In a mixer add 1 cup
white sugar, canola oil, and egg yolks--beat. Add baking powder, salt
and vanilla--beat. Add milk slowly--beat. Slowly add cake flour--beat
until smooth. Remove bowl from mixer and add beaten egg whites--
stir until mixed. Put cupcake liners into muffin tins. Fill each liner 1/2
full with batter. Sprinkle some of the coconut on top of each cupcake.
Bake at 375 degrees for 12-15 minutes or until they spring back into
shape when touched lightly.
Continue to:
Other Recipes:
- 1492 - Macaroni and Cheese Tomato Casserole
- 1263 - Pineapple Carrot Cake
- 1299 - Cake Mix Carrot Cake Plus
- 1315 - No Crust Cheesecake
- 1307 - Chocolate M and M Cookies
- 1386 - Strawberry Banana Salad
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
