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Coconut Cupcake

Coconut Cupcake

Prep time: 20 MINS
Cook time: 20 MINS
Yields: 12

INGREDIENTS

  • 1 cup white sugar
  • ½ cup friendly fruits coconut puree
  • ¼ cup butter, softened
  • 2 eggs, separated
  • 1 tablespoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ¾ teaspoons baking powder
  • ½ teaspoon salt
  • ½ (13.5 ounce) can coconut milk1 ¼ cups unsweetened shredded coconut


DIRECTION

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. Mix sugar, applesauce, and butter together in a bowl.
  3. Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
  4. Stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. Stir in flour, baking powder, and salt until just combined. Beat coconut milk into batter until smooth, about 1 minute. Beat in shredded coconut for about 30 seconds. Pour batter into the prepared muffin cups.
  5. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.

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