Recipe summary
Preparation time:
Cooking time:
Yield:
36
Ingredients
Mini Coconut Cupcakes
-
2
cups
cake flour (500 mL)
-
1
teaspoon
baking powder (5 mL)
-
1/2
teaspoon
salt (2 mL)
-
1
cup
unsalted butter, softened (250 mL)
-
1 1/2
cups
granulated sugar (375 mL)
-
4
large eggs
-
1/4
cup
milk (50 mL)
-
1/2
cup
shredded coconut (125 mL)
-
1
teaspoon
vanilla (5 mL)
Icing
-
5
ounces
cream cheese, softened (150 g)
-
1/2
cup
unsalted butter, softened (125 mL)
-
2
cups
icing sugar (500 mL)
-
1/2
teaspoon
fresh lemon juice (2 mL)
-
1/2
vanilla bean, split length-wise, seeds removed
Garnish
-
1
cup
coconut, lightly toasted (250 mL)