Bake up this coconut cupcake recipe to enjoy with your afternoon Nwunye esi nri, coffee, or Tea! These coconut cupcakes with coconut milk are moist, fluffy, exceptionally tender, and full of coconut-y flavor.
A na-etinye ya ma chọọ ya mma site na ude na-atọ ụtọ, nke na-atọ ụtọ nke aki oyibo ude chiiz.
Ọ bụrụ na ezinụlọ gị nwere eze na-atọ ụtọ dị ka nke m ma na-achọ usoro nri achicha ọhụrụ, lelee nke m Achịcha mpempe akwụkwọ oroma, Vanilla Bundt achicha, Achịcha Lemọn Pound, ma ọ bụ Achịcha Marble Bundt.
-Awụlikwa elu na-:
✏️Camila Made NDỤMỌDỤ: Ọ bụrụ na ị bụ onye na-anụ ọkụ n'obi vanilla dị ka m, ana m akwado ịzụta galọn a vanilla doro anya na ịtụba ụfọdụ agwa vanilla. M gbakwunyere m ụyọkọ nke m ka ọ gbasie ike karị. Mgbe ahụ, debe ya n'ụlọ nri gị maka mgbe ịchọrọ ya. Ngwakọta agwa vanilla a na-atọ ụtọ dị mma maka sweets ọ bụla, dị ka achicha, kuki, na ihe ndị ọzọ; mgbe ị gwụchara, zụta galọn ọzọ ma mejupụta ya.
Nke a na-esi na vanilla bean wepụ ma ọ bụ ekpomeekpo, ihe ọ bụla ịchọrọ ịkpọ ya, nwere ike iji vodka kama vanilla doro anya, ma hapụ ya ka ọ lekwasị anya maka ọnwa 3 ruo 6 tupu ejiri ya. Ọ na-amasị m iji vanilla doro anya ka m nwee ike iji ya ozugbo.
How to Make Coconut Cupcakes
Note: A na-enye ntụziaka zuru ezu na kaadị nhazi n'okpuru.
Kpoo ọkụ ahụ ruo 350 ° F ma tinye akwa oven n'etiti. Kpoo oven ahụ ruo 350 ° F ma tinye akwa oven n'etiti - ahịrị abụọ nonstick 24-cup cupcake pans na mpempe akwụkwọ.
Jiri ntụ ọka esi nri na-adịghị mma fesa elu pans ndị ahụ, dị ka Ọṅụ Baker or Pam Baking Spray with flour, just in case the cupcake tops stick to the pan.
Gwakọta ntụ ọka ahụ, ntụ ọka ọka, na soda iji wepụ ihe ọ bụla n'ime nnukwu efere; wepụrụ. Gwakọta mmiri ara ehi aki oyibo na ihe ọṅụṅụ lemon; wepụrụ.
Gwakọta bọta na-enweghị nnu, sugars, vanilla dị ọcha, mpụta aki oyibo, vanilla doro anya, na nnu n'ime nnukwu efere nke igwekota nkwụnye nke dabara na mgbakwunye paddle.
Na ọkara ọsọ, tie aka ruo mgbe ìhè na fluffy ihe dị ka nkeji 5; kwụsị ma kpochaa efere ahụ, ma jiri spatula rọba paddle dị ka ọ dị mkpa.
Tie akwa ndị ahụ otu otu. na ọkara ọsọ ruo mgbe agwakọtara nke ọma, ihe dị ka nkeji 2 ruo 3, ma kpochaa akụkụ nke nnukwu efere ahụ dịka ọ dị mkpa.
Gbanwee ọsọ ahụ ka ọ dị ala ma tie otu ụzọ n'ụzọ atọ nke ntụ ọka ntụ ọka, ọkara nke ngwakọta mmiri ara ehi aki oyibo na-esote; kpochaa akụkụ nke nnukwu efere ahụ.
Na-esote, tinye otu ụzọ n'ụzọ atọ nke ntụ ọka na ngwakọta mmiri ara ehi aki oyibo. Tinye ntụ ọka nke fọdụrụnụ, kpochaa efere ahụ, tiekwa ọzọ ruo mgbe agwakọta batter ahụ. Ngwa ngwa mix na aki oyibo shredded; emela ka mix.
Nye batter ahụ okpukpu ole na ole ikpeazụ na spatula iji hụ na a gwakọtara batter ahụ nke ọma ma dị mma; e kwesịghị inwe streaks nke abụba ma ọ bụ mmiri mmiri. Evenly spoon the coconut batter into the prepared cupcake pans, filling each cup about three-fourths full.
Give the pan a few taps on the counter and bake the Coconut Cupcakes until lightly golden, about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Let the coconut cupcakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely for about 1 hour.
Otu esi eme aki oyibo ude cheese Frosting
Gbachaa shuga ntụ ntụ na mmiri ara ehi ntụ ntụ n'ime nnukwu efere iji wepụ ọkpụkpụ ọ bụla; wepụrụ. Na nnukwu efere mixer nke dabara na ihe mgbakwunye paddle, tie cheese cheese, bọta, nnu, vanilla doro anya, wepụ aki oyibo, mmiri ara ehi aki oyibo, na vanilla dị ọcha.
Gwakọta na obere ọsọ ruo mgbe agwakọtara ya, wee mee ka ọsọ ahụ dịkwuo elu ma tie aka ruo mgbe ọkụ, ihe dị ka nkeji 1. Tinye ngwakọta shuga nke confectioners, na-agwakọta na obere ọsọ iji jikọta.
Ozugbo agwakọta shuga nke confectioners, mee ka ọ dị elu ruo ọkara-elu ma tie ya ruo mgbe ìhè na creamy, ihe dị ka nkeji 1 ruo 2; na-agbakwunye 1 ngaji mmiri ara ehi aki oyibo ma ọ bụrụ na achọrọ maka ịdịgidesi ike achọrọ.
Ọ bụrụ na ntu oyi gị dị ntakịrị, kpuchie ya na mkpuchi saran ma tinye ya na ngwa nju oyi maka nkeji ole na ole; nke a ga - enyere gị aka ịgbatị ntu oyi.
If desired, place the coconut cream cheese frosting in a pastry bag fitted with a star tip, or cut a ½-inch opening at the base of the bag and frost the cupcakes as desired.
If desired, sprinkle with the shredded coconut, pressing it gently to adhere, and serve. Store the coconut cupcakes at room temperature for up to 2 days.
Ntụziaka emetụtara:
- Achịcha mpempe akwụkwọ aki oyibo
- Vanilla mpempe akwụkwọ achicha
- Achịcha mpempe akwụkwọ aki oyibo
- Achịcha mpempe akwụkwọ chocolate na Mocha Frosting
- Achịcha mpempe akwụkwọ oroma nwere ude oroma ude oyibo
Ntụziaka
Easy Coconut Cupcakes
Ngwaọrụ
Efrata
For the Coconut Cupcakes:
- 312.5 g (2-½ iko) ntụ ọka ntụ ọka niile, nke etinyere n'ime iko a na-atụ ihe ma gbasaa ya.
- 30 g ¼ iko ọka
- ½ teaspoon nnu kosher
- 1 teaspoon ntụ ịme achịcha
- ½ teaspoon ntụ iji koo achịcha
- 1 Iko (osisi 2) bọta na-enweghị nnu, na ọnụ ụlọ okpomọkụ
- 1-⅔ iko sugar granulated
- 1 Iko mkpọ juru abụba na-enweghị ụtọ mmiri ara ehi aki oyibo maa jijiji
- 2 tablespoons ihe ọṅụṅụ lemon , site na 1 lemon
- 1 teaspoon aki oyibo wepụ
- 1 teaspoon ihe mgbochi vanilla
- 1 teaspoon vanilla doro anya
- 4 akwa akwa na ụlọ okpomọkụ.
- 1-½ iko aki oyibo na-esighị ụtọ ma ọ bụ ụtọ
Maka ude oyibo nke aki oyibo:
- 226 g (8 oz) chiiz ude nwere abụba zuru oke n'ime ụlọ okpomọkụ
- ½ Iko (1 osisi) bọta na-enweghị nnu, na ụlọ okpomọkụ
- 2 iko sugar
- 1 tablespoon mmiri ara ehi ntụ ntụ nhọrọ
- 1-½ iko aki oyibo shredded nke na-adịghị ụtọ ma ọ bụ na-atọ ụtọ , gbakwunyere topping
- 1 tablespoon mmiri ara ehi aki oyibo na-enweghị mkpọ mkpọ
- 1 teaspoon aki oyibo wepụ
- 1 teaspoon ihe mgbochi vanilla
- 1 teaspoon vanilla doro anya
ntuziaka
- Preheat the oven to 350°F and set an oven rack in the middle position. Preheat the oven to 350°F and set an oven rack in the middle position. Line two nonstick 24-cup cupcake pans with paper liners. Lightly spray the top of the pans with a nonstick cooking spray with flour, such as Baker's Joy or Pam Baking Spray with flour, just in case the cupcake tops stick to the pan.
- Gwakọta ntụ ọka, ọka starch, na soda soda iji wepụ ihe ọ bụla akpụ n'ime nnukwu efere; wepụrụ. Gwakọta mmiri ara ehi aki oyibo na ihe ọṅụṅụ lemon; wepụrụ.
- Na nnukwu efere nke mixer nke dabara na ihe nkedo paddle, jikọta bọta na-enweghị nnu, sugars, vanilla dị ọcha, wepụ aki oyibo, vanilla doro anya, na nnu.
- Na ọkara ọsọ, tie aka ruo mgbe ọkụ na ọfụfụ maka ihe dị ka nkeji 5, kwụsị ma kpochapụ nnukwu efere ahụ, ma jiri spatula rọba paddle dị ka ọ dị mkpa. Tie akwa na akwa, otu n'otu oge, na ọkara ọsọ ruo mgbe agwakọtara nke ọma, ihe dị ka nkeji 2 ruo 3, ma kpochaa akụkụ nke nnukwu efere ahụ dịka ọ dị mkpa.
- Gbanwee ọsọ ahụ ka ọ dị ala ma tie otu ụzọ n'ụzọ atọ nke ntụ ọka ntụ ọka, ọkara nke ngwakọta mmiri ara ehi aki oyibo na-esote; kpochaa akụkụ nke nnukwu efere ahụ. Na-esote, tinye otu ụzọ n'ụzọ atọ nke ntụ ọka ntụ ọka ahụ, na-esote mmiri ara ehi aki oyibo fọdụrụnụ.
- Tinye ntụ ọka ntụ ọka fọdụrụnụ, wee kpochaa efere ahụ ma tie ọzọ ruo mgbe agwakọta batter ahụ. Ngwa ngwa mix na aki oyibo shredded; emela ka mix.
- Give the batter a few final folds with the spatula to ensure the batter is well mixed and smooth; there should be no streaks of fat or liquid. Then, evenly spoon the coconut batter into the prepared cupcake pans, filling each cup about three-fourths full.
- Give the pan a few taps on the counter and bake the Coconut Cupcakes until lightly golden, about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the coconut cupcakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely for about 1 hour.
Otu esi eme aki oyibo ude cheese Frosting
- Gbachaa shuga ntụ ntụ na mmiri ara ehi ntụ ntụ n'ime nnukwu efere iji wepụ ọkpụkpụ ọ bụla; wepụrụ. N'ime nnukwu efere nke mixer nke dabara na ihe nkedo paddle, tie cheese cheese, butter, vanilla clear, coconut extract, coconut milk, and pure vanilla.
- Gwakọta na obere ọsọ ruo mgbe agwakọtara ya, wee mee ka ọsọ ahụ dịkwuo elu ma tie aka ruo mgbe ọkụ, ihe dị ka nkeji 1. Na-esote, gbakwunye ngwakọta sugar confectioners, na-agwakọta na obere ọsọ iji jikọta.
- Ozugbo agwakọta shuga nke confectioners, mee ka ọ dị elu ruo ọkara-elu ma tie ya ruo mgbe ìhè na creamy, ihe dị ka nkeji 1 ruo 2; na-agbakwunye 1 tablespoon ọzọ mmiri ara ehi aki oyibo ma ọ bụrụ na ọ dị mkpa maka chọrọ agbanwe agbanwe. Ọ bụrụ na ntu oyi gị dị ntakịrị, kpuchie ya na mkpuchi saran ma tinye ya na ngwa nju oyi maka nkeji ole na ole; nke a ga - enyere gị aka ịgbatị ntu oyi.
- Place the coconut cream cheese frosting into a pastry bag fitted with a star tip, if desired, or cut a ½-inch opening at the base of the bag and frost the cupcakes as desired. If desired, sprinkle with the shredded coconut, pressing it gently, so it adheres, and serve. Store the coconut cupcakes covered in the refrigerator for up to 5 days.
Notes
Ozi nri niile dabere na ngụkọ nke ndị ọzọ na ọ bụ naanị atụmatụ. Ntụziaka ọ bụla na uru oriri na-edozi ahụ ga-adịgasị iche dabere na ụdị ị na-eji, usoro nha, na nha nke otu ezinụlọ.