Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, quick and easy coconut cup cakes. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Add flour and baking powder to the bowl and then whisk until just combined. Line muffin tin with paper cupcake liners and set aside. In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth. Divide the batter evenly among the muffin tins (the batter will nearly fill each liner to the top).
Quick and Easy Coconut Cup Cakes is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Quick and Easy Coconut Cup Cakes is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook quick and easy coconut cup cakes using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Quick and Easy Coconut Cup Cakes:
- Take 150 grams butter
- Get 2 eggs
- Get 50 grams flour
- Make ready 50 grams chocolate
- Take 50 grams hazelnuts
- Make ready 120 grams sugar
- Prepare 1 tbsp baking powder
- Get 130 grams small coconut pieces
A little coconut milk and shredded coconut turns a yellow cake mix into delicious easy coconut cupcakes. It's great to have some on hand so that you can mix up a moment any time. I measure the ingredients and my little helper pours. Using a spatula, gently fold in shredded coconut.
Steps to make Quick and Easy Coconut Cup Cakes:
- Melt the butter and do the next steps while you wait for it to cool off
- Chop the chocolate and the hazelnuts to small bits.
- Add all the ingredients aside from the butter to a bowl and mix them together
- Slowly add the melted butter to the mix as you stir.
- Fill the dough into cup cake forms and put them in a preheated oven at 200 C (normal settings) on a middle height level for 25 minutes.
- Keep an eye on them, they quickly get burned! Take them out and let them cool off. Enjoy!
I measure the ingredients and my little helper pours. Using a spatula, gently fold in shredded coconut. Divide batter evenly between liners, filling them about ¾ full. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
So that’s going to wrap it up for this exceptional food quick and easy coconut cup cakes recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
