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| honey-coconut cupcakes |
Ingredients...
- 1/2 cup softened butter (take butter out from fridge a couple hours before baking)
- 3/4 cup of sugar
- 2 eggs
- 1 tsp of vanilla
- 1/3 cup of shredded coconut
- 1/4 cup of honey
- 1 1/2 cups of all purpose flour
- 1/2 teaspoon of baking powder
- Pinch of salt
- 2/3 cup of milk
- first preheat oven to 350 (for any first time bakers, 350 is like the universal temp for most cakes).
- beat together butter and sugar until creamy. add eggs one at a time. add vanilla, honey, and coconut.
- now for the dry ingredients. it’s best to stir them all together in a separate bowl. add a bit at a time to the liquid mixture. half a cup at a time is what i do. then add milk.
- place cupcake cups into cupcake/muffin tin. with an ice cream scooper or spoon, add mixture to cups. depending on how much you fill the cupcake the recipe should yield 10-12 cupcakes.
- place in preheated oven for 18-20 minutes. a baker’s tip of mine that i learned years back was to place a pan of water in with the cupcakes to make sure they come out moist. also make sure to do the toothpick test (stick a tooth pick into a cupcake, if it comes out clean its done but if it comes out wet it needs more time.). oven temps tend to differ depending on oven so test!
- let cool before placing on a cooling rank. cool awhile longer before frosting, i usually cool overnight because cold cupcakes are easiest to frost.
- you can use store bought frosting or make your own. i’ve found that it’s easier just to buy it. i used store bought chocolate frosting and just used a disposable piping bag to frost. finally i topped with a raspberry and sprinkled red sprinkles on top.
- lastly, eat and enjoy!
***if anyone is counting points, one cupcake is 6 ppv (for a batch of 12) or 7 ppv (for a batch of 10). this is without frosting. frosting is usually about 3 points. i'm convinced that the flexible fun 49 points were invented for sweets and booze. so have one!***
