No-nut Coco-nutty Cupcakes

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Contrary to their name, there would possibly be nothing nutty about coconuts – but they attain style for enticing cupcakes nonetheless.

By Marissa Sertich


Coconut Cupcakes

With a starched swimsuit and slicked hair, the dilapidated waiter waltzed into the bakeshop inquiring if the coconut cake contained any nuts.  A customer with an hypersensitive reaction changed into concerned and the waiter changed into performing the mandatory due-diligence.  On the time, I changed into calm very new to the replace, but I changed into acquainted the ingredients and let him know that there have been no nuts within the product.

His browgot all bent-up, as if I’d told him hamsters would possibly presumably well flit.

“But coconut is a nut,” he challenged.

“Nope,” I spoke back as politely as that you just may presumably well presumably imagine, busy filling tart shells for an match later that night.

“But, it’s known as a coco-NUT,” he insisted.

In no temper for nomenclature and baffled by this man’s insistence, I would possibly presumably well handiest repeat myself and reassure him that a coconut changed into no longer, indisputably, a nut.  This went on for one other couple minutes until the pastry chef returned.  He requested her the same demand, entirely dismissing our outdated conversation.  Now, she checked out him as if he have been a flying hamster.

The waiter left, calm seeming harassed, but returned inside of minutes.  He’d regarded coconuts up online and had reach back to memoir his findings.

“Coconut is no longer a nut,” he presented with self assurance.  We blinked and thanked him for that files, because the factual nut returned to the dining room.

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Description

Contrary to their name, there would possibly be nothing nutty about coconuts – but they attain style for enticing cupcakes nonetheless.


  • 2 cups AP flour
  • 1 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups shredded coconut
  • 1 1/2 sticks butter (3/4 cup)
  • 6 egg whites
  • 1 cup coconut milk
  • 1 teaspoon vanilla



Prevent your screen from going gloomy


  1. Preheat oven to 325F
  2. Line cupcake mold with paper muffin cups
  3. In a standing mixer, mix flour, sugar, shredded coconut, baking powder and salt with the slump attachment.
  4. Add the butter and mix on leisurely tempo until the butter is dispersed at some stage within the dry ingredients, increasing a crumbly texture.
  5. Add the egg white and coconut milk and mix on low tempo until it is mixed.
  6. Distribute the batter into the muffin cups and bake until the cake springs back evenly to the contact.
  7. Let chilly and decorate with desired frosting and garnishes.

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Dessert

Marissa Sertich

Marissa Sertich Velie is a Unique York based mostly pastry chef and graduate of the Culinary Institute of The US. She passionately documents her adventures of baking and eating her manner via the attention-grabbing (and continuously nutty) underbelly of the American pie. Velie has a Grasp’s stage in Meals Studies from NYU.

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