Coconut Cup Cake
Yield
12 cupcakesPrep
10 minCook
12 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
milk
|
|
| 2 | tablespoons |
butter
|
|
| ⅔ | cup |
sugar
|
|
| 5 | tablespoons |
coconut syrup
|
* |
| 1 | cup |
cake flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 4 | each |
egg whites
|
*
|
| ¼ | teaspoon |
cream of tartar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
milk
|
|
| 3E+1 | ml |
butter
|
|
| 158 | ml |
sugar
|
|
| 75 | ml |
coconut syrup
|
* |
| 237 | ml |
cake flour
|
|
| 5 | ml |
baking powder
|
|
| 4 | each |
egg whites
|
*
|
| 1.3 | ml |
cream of tartar
|
|
Directions
Scald milk, butter, sugar and coconut syrup together.
Sift flour, baking powder and salt.
Stir these ingredients into the milk mixture.
Whip the egg whites until they are foamy, add cream of tartar and whip until they are stiff but not dry.
Fold into the cake mixture.
Bake in greased muffin tin at 375℉ (190℃) F for 10 to 12 minutes.
Top with Guava Frosting.
