Bake up this coconut cupcake recipe to enjoy with your afternoon Mate jinna, coffee, or Tea! These coconut cupcakes with coconut milk are moist, fluffy, exceptionally tender, and full of coconut-y flavor.
O ti dofun o si ṣe ọṣọ pẹlu ọra-wara, agbon ọra-ọra-ọra-ọra-yinyin.
Ti ẹbi rẹ ba ni ehin didùn bi temi ati nigbagbogbo n wa awọn ilana akara oyinbo tuntun, ṣayẹwo mi Orange Sheet akara oyinbo, Fanila Bundt oyinbo, Lẹmọọn Iwon akara oyinbo, tabi Marble Bundt akara oyinbo.
Lọ sí:
.Camila Made sample: Ti o ba jẹ fanatic fanatic bi emi, Mo ṣeduro gaan lati ra galonu yii ti fanila mọ ati gège ni diẹ ninu awọn awọn ewa fanila. Mo ṣafikun odidi opo kan si temi lati jẹ ki o ni idojukọ diẹ sii. Lẹhinna, tọju rẹ sinu ibi ipamọ rẹ fun igba ti o nilo rẹ. Ipara ewa fanila ti o dun yii jẹ pipe fun eyikeyi awọn lete, gẹgẹbi akara oyinbo, kukisi, ati bẹbẹ lọ; nigbati o ba jade, ra galonu miiran ki o tun kun.
Yi jade ti ibilẹ fanila ni ìrísí jade tabi adun, ohunkohun ti o fẹ lati pe o, le ti wa ni ṣe pẹlu oti fodika dipo ti ko o fanila, ki o si jẹ ki o koju fun 3 si 6 osu ṣaaju ki o to lilo. Mo nifẹ lati lo fanila mimọ ki MO le lo lẹsẹkẹsẹ.
How to Make Coconut Cupcakes
akọsilẹ: Awọn ilana ni kikun ti pese ni kaadi ohunelo ni isalẹ.
Ṣaju adiro si 350 ° F ki o ṣeto agbeko adiro ni aarin. Ṣaju adiro si 350 ° F ki o ṣeto agbeko adiro ni aarin-laini meji nonstick 24-cup cupcake pans pẹlu iwe liners.
Fẹẹrẹfẹ fun sokiri oke awọn pan pẹlu iyẹfun sise ti ko ni igi pẹlu iyẹfun, gẹgẹbi Ayo Baker or Pam Baking Spray with flour, just in case the cupcake tops stick to the pan.
Ṣọ iyẹfun, sitashi oka, ati omi onisuga pọ lati yọ eyikeyi awọn iyẹfun ninu ọpọn nla kan; gbe segbe. Fẹ papọ pẹlu wara agbon ati oje lẹmọọn; gbe segbe.
Darapọ bota ti ko ni iyọ, awọn suga, fanila mimọ, jade agbon, fanila mimọ, ati iyọ ninu ekan ti alapọpo imurasilẹ ti o ni ibamu pẹlu asomọ paddle.
Lori iyara alabọde, lu titi di ina ati fluffy fun bii iṣẹju 5; da ati ki o scrape awọn ekan, ati paddle pẹlu kan roba spatula bi pataki.
Lu awọn eyin, ọkan ni akoko kan, ni iyara alabọde titi ti o fi darapọ daradara, nipa awọn iṣẹju 2 si 3, ki o si pa awọn ẹgbẹ ti ekan naa bi o ṣe pataki.
Tan iyara naa si isalẹ ki o lu ni idamẹta ti iyẹfun iyẹfun, ti o tẹle idaji idaji wara agbon; scrape si isalẹ awọn ẹgbẹ ti awọn ekan.
Nigbamii, fi idamẹta miiran ti iyẹfun ati adalu wara agbon. Lu ninu adalu iyẹfun ti o ku, ṣabọ si isalẹ ekan naa, ki o si tun lu lẹẹkansi titi ti batter yoo fi darapọ. Ni kiakia dapọ ninu agbon ti a ti ge; maṣe dapọ.
Fun batter ni awọn ipele ikẹhin diẹ pẹlu spatula lati rii daju pe o ti dapọ daradara ati ki o dan; ko yẹ ki o jẹ ṣiṣan ti ọra tabi omi. 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.
Bawo ni lati Ṣe Agbon ipara Warankasi Frosting
Sisọ suga iyẹfun ati wara erupẹ ni ekan nla kan lati yọ eyikeyi lumps kuro; gbe segbe. Ninu ekan alapọpo imurasilẹ ti o ni ibamu pẹlu asomọ paddle, lu warankasi ipara, bota, iyọ, fanila mimọ, jade agbon, wara agbon, ati fanila mimọ.
Illa lori iyara kekere titi ti o fi darapọ, lẹhinna mu iyara pọ si alabọde-giga ati lu titi di ina, nipa iṣẹju 1. Fi adalu suga confectioners kun, dapọ ni iyara kekere lati darapo.
Ni kete ti adalu suga confectioners ti dapọ sinu, mu iyara pọ si si alabọde-giga ki o lu titi ina ati ọra-wara, bii iṣẹju 1 si 2; fifi 1 tablespoon afikun wara agbon ti o ba nilo fun aitasera ti o fẹ.
Ti didi rẹ ba jẹ rirọ diẹ, bo pẹlu ipari saran ki o si gbe e sinu firiji fun iṣẹju diẹ; eyi yoo ṣe iranlọwọ fun didi rẹ duro.
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.
Awọn ilana ti o jọmọ:
- Agbon dì oyinbo
- Fanila dì oyinbo
- Agbon dì oyinbo
- Chocolate Sheet akara oyinbo pẹlu Mocha Frosting
- Ọsan dì oyinbo pẹlu Orange ipara Warankasi Frosting
ohunelo
Easy Coconut Cupcakes
Irinṣẹ
eroja
For the Coconut Cupcakes:
- 312.5 g (2-½ agolo) iyẹfun idi gbogbo, ti a fi sibi sinu ife idiwọn kan ati pe a pin si
- 30 g ¼ ago oka
- ½ teaspoon iyo iyo kosher
- 1 teaspoon pauda fun buredi
- ½ teaspoon kẹmika ti n fọ apo itọ
- 1 ago (2 igi) bota ti ko ni iyọ, ni iwọn otutu yara
- 1-⅔ agolo gaari granulated
- 1 ago akolo kikun sanra ti ko dun agbon mì
- 2 tablespoons lemon oje , lati 1 lẹmọọn
- 1 teaspoon agbon jade
- 1 teaspoon fanila kuro
- 1 teaspoon fanila mọ
- 4 awọn eyin nla ni iwọn otutu yara.
- 1-½ agolo shredded unsweetened tabi didun agbon
Fun Frosting Warankasi Agbon Ipara:
- 226 g (8 iwon) warankasi ipara ti o sanra ni iwọn otutu yara
- ½ ago (1 stick) bota ti ko ni iyọ, ni iwọn otutu yara
- 2 agolo suga
- 1 tablespoon wara lulú Aṣayan
- 1-½ agolo agbon agbon ti ko dun tabi ti o dun , plus topping
- 1 tablespoon wara agbon ti ko dun ti akolo
- 1 teaspoon agbon jade
- 1 teaspoon fanila kuro
- 1 teaspoon fanila mọ
ilana
- 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.
- Ṣọ iyẹfun, sitashi oka, ati omi onisuga pọ lati yọ eyikeyi awọn iyẹfun ninu ọpọn nla kan; gbe segbe. Fẹ papọ pẹlu wara agbon ati oje lẹmọọn; gbe segbe.
- Ninu ekan ti alapọpo imurasilẹ ti o ni ibamu pẹlu asomọ paddle, darapọ bota ti ko ni iyọ, awọn suga, fanila mimọ, jade agbon, fanila mimọ, ati iyọ.
- Ni iyara alabọde, lu titi di ina ati fluffy fun bii iṣẹju 5, da duro ki o ha ekan naa, ki o si paddle pẹlu spatula roba bi o ṣe pataki. Lu ninu awọn eyin, ọkan ni akoko kan, ni iyara alabọde titi ti o fi darapọ daradara, nipa awọn iṣẹju 2 si 3, ki o si pa awọn ẹgbẹ ti ekan naa bi o ṣe pataki.
- Tan iyara naa si isalẹ ki o lu ni idamẹta ti iyẹfun iyẹfun, ti o tẹle idaji idaji wara agbon; scrape si isalẹ awọn ẹgbẹ ti awọn ekan. Nigbamii, fi idamẹta miiran ti adalu iyẹfun naa, ti o tẹle pẹlu adalu wara agbon ti o ku.
- Lu ninu adalu iyẹfun ti o ku, lẹhinna ṣabọ si isalẹ ekan naa ki o lu lẹẹkansi titi ti batter yoo kan ni idapo. Ni kiakia dapọ ninu agbon ti a ti ge; maṣe dapọ.
- 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.
Bawo ni lati Ṣe Agbon ipara Warankasi Frosting
- Sisọ suga iyẹfun ati wara erupẹ ni ekan nla kan lati yọ eyikeyi lumps kuro; gbe segbe. Ninu ekan ti alapọpo imurasilẹ ti o ni ibamu pẹlu asomọ paddle, lu warankasi ipara, bota, fanila ti ko o, jade agbon, wara agbon, ati fanila mimọ.
- Illa lori iyara kekere titi ti o fi darapọ, lẹhinna mu iyara pọ si alabọde-giga ati lu titi di imọlẹ, nipa iṣẹju 1. Nigbamii, ṣafikun adalu suga confectioners, dapọ ni iyara kekere lati darapo.
- Ni kete ti adalu suga confectioners ti dapọ sinu, mu iyara pọ si si alabọde-giga ki o lu titi ina ati ọra-wara, bii iṣẹju 1 si 2; fifi 1 tablespoon diẹ sii wara agbon ti o ba nilo fun aitasera ti o fẹ. Ti didi rẹ ba jẹ rirọ diẹ, bo pẹlu ipari saran ki o si gbe e sinu firiji fun iṣẹju diẹ; eyi yoo ṣe iranlọwọ fun didi rẹ duro.
- 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.
awọn akọsilẹ
Gbogbo alaye ijẹẹmu da lori awọn iṣiro ẹni-kẹta ati pe o jẹ iṣiro nikan. Ohunelo kọọkan ati iye ijẹẹmu yoo yatọ si da lori awọn ami iyasọtọ ti o lo, awọn ọna wiwọn, ati awọn iwọn ipin fun idile.