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Coconut Cup Cake

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Submitted by oshiel

YIELD

12 cupcakes

PREP

10 min

COOK

12 min

READY

30 min

Ingredients

½ 118
CUP ML MILK
2 3E+1
TABLESPOONS ML BUTTER
158
CUP ML SUGAR
5 75
TABLESPOONS ML COCONUT SYRUP *
1 237
CUP ML CAKE FLOUR
1 5
TEASPOON ML BAKING POWDER
4 4
EACH EACH EGG WHITES *
¼ 1.3
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 318 19% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 54mg 2%
Total Carbohydrate 21g 21%
Dietary Fiber 1g 2%
Sugars g
Protein 8g
Vitamin A 5% Vitamin C 0%
Calcium 6% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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