MY 4 C'S Coconut chocolate chip cupcakes.
- 2 1/4 c
- flour plus 1 tablespoon, divided
- 2 tsp
- baking powder
- 1 1/4 c
- 1/2 tsp
- 1/2 c
- unsalted butter,room temp.
- 2 large
- eggs room temp.
- 3/4 c
- low fat milk, room temp.
- 3 tsp
- pure coconut extract
- 1 c
- semisweet chocolate chips
- 1/2 c
- sweetened shredded coconut
- as follows (frosting)
- butter cream coconut frosting
- 3 c
- powder sugar
- 1 c
- unsalted butter, room temp.
- 3-4 tsp
- real coconut extract
- 1-3 tsp
- water(or coconut water extra flavor)
- of salt
IN Medium bowl ,sift together 2 1/4 cups of flour,baking powder,and salt.
USE a electric mixer on low speed,then medium , to cream the butter for a minute till it becomes light and airy.
Increasing the speed gradually and scraping the sides of the bowl with a spatula periodically, until the color becomes lighter and the sugar is fully integrated into the butter.
ADD the dry ingredients to the wet and stir till moistened.DO NOT OVER MIX.
THIS WILL KEEP THEM FROM SINKING TO THE BOTTOM OF THE BATTER ,DURING BAKING.
FOLD the sweetened shredded coconut and chocolate chips into the batter.Do not over mix.
Fill each tin with batter three quarters full.
I'VE found the easiest way to do this with an ice cream scoop.
Remove from oven and allow to cool completely be frosting.I like to them on wire rack cooling rack. SO bottom don;t get greasy.
STIR the powder sugar, and salt into a bowl.
CUT butter into cubes.(Make sure its room temperature,and add it to the sugar and salt.
MIX well and deco.your cup cakes and enjoy it.THIS RECIPE IS GREAT TO SHARE WITH YOUR GRANDCHILDREN AND LET THEM ADD all the ingredients.AND SEE THEIR SMILES.AS they tell the story how they made this cupcakes with Grandmey .