Divine Vanilla Cupcake with Coconut Frosting
When I found this recipe, I wasn’t sure if it was going to be as “divine” as it said, but they absolutely are! They were the most moist cupcake I have ever made. (I found the “yellow cake” recipe here, and saw that a commentator said it was “divine.”)
My highly adapted cake:
- 1 1/4 cups flour, sifted
- 1 tsp powder
- 1/4 tsp salt
- 7 tbs butter, soft
- 2/3 cup sugar
- 2 eggs
- 2/3 cup coconut milk, unsweetened
- 1 teaspoon vanilla extract
Preheat to 350
Sift together the flour, powder, and salt.
Separately, cream the butter and sugar together for about three minutes. Then add the eggs one at a time, whisking well after each addition.
*After each of the following additions, whisk very well.*
Add half the flour mixture to the butter; next, half milk; remaining flour; remaining milk; then vanilla.
Your batter will be a little on the thick side, but fear not.
Cook for 20-23 minutes.
Makes 12 cupcakes.
I don’t really have measurements for this, but I used…
- 1/2 stick butter
- 3-4 drops coconut extract
- coconut milk
- confection sugar
I start with the butter and the sugar, once it is combined but dry I add the few drops of coconut extract, and a splash of milk. Beat well, and if it needs more wet or dry, add milk or sugar. Once at a texture I like, add about a tablespoon of coconut, which will mess with the pretty texture, but make it flavorful and exciting.
Let the cupcakes cool before frosting!
And enjoy :]