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Vanilla Coconut Cupcakes
Vanilla Coconut Cupcakes

Vanilla Coconut Cupcakes

40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Vanilla Coconut Cupcakes:
1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs
2 teaspoon s vanilla
1/2 teaspoon salt
2 teaspoon s baking powder
1 1/2 cups flour
1 cup Baker's Angel Flake Coconut
1 cup light coconut milk
Vanilla Coconut Frosting:
1/2 cup (1 stick) butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons light coconut milk
1 cup Baker's Angel Flake Coconut
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Let's Make It
1
Vanilla Coconut Cupcakes:
2
Preheat oven to 350 degrees F. Line 12 muffin cups. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla; whisk to combine. Stir in the salt, baking powder and flour. Add the shredded coconut. Stir in the milk.
3
Divide the batter among the muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the cupcakes comes out clean.
4
Vanilla Coconut Frosting:
5
In medium bowl, beat together the butter, vanilla and sugar until blended. Gradually beat in the milk until smooth. Frost cupcakes and sprinkle with the shredded coconut.
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