If you make these hydrangea flower coconut cupcakes, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram!
THE RECIPE
hydrangea flower coconut cupcakes
INGREDIENTS
2/3 cup liquid coconut oil
2 cups sugar
2 eggs
1/2 teaspoon kosher salt
2 and 1/4 cups flour
2 tablespoons apple cider vinegar
1 cup milk
2 teaspoons baking soda
2 teaspoons vanilla extract
1 cup water, room temperature
BUTTERCREAM FROSTING
1 cup unsalted butter, softened
1 tablespoon milk
1 teaspoon vanilla extract
1/2 teaspoon salt
5 cups powdered sugar, sifted
INSTRUCTIONS
Preheat oven to 375 degrees and line a standard muffin pan with cupcake liners. In a large bowl, stir together the oil, sugar, and eggs. Add the salt and flour to the mixture and stir to combine. The batter should be relatively thick.
In a separate bowl, stir together the milk, baking soda, and apple cider vinegar. The mixture will start to foam and increase in volume as the baking soda reacts with the vinegar, so plan to work quickly here!
Gradually add the milk mixture to the batter, stirring frequently to work out any lumps. Add the vanilla extract to batter and stir to combine. Gradually add the water to the batter, stirring frequently to work out any lumps.
Spoon the batter into the liners, filling each liner about 2/3 of the way full. Bake for 14-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let them cool completely before frosting, about 30 minutes.
Meanwhile, make the frosting. In the bowl of a stand mixer, cream the butter until smooth. Add the milk, vanilla, and salt and mix. Sift the powdered sugar over the butter mixture and mix until well-combined. Divide the frosting among 2-3 bowls and add desired food coloring.
Spoon the frosting into a piping bag fit with a star tip. Pipe around the edge of the cupcake and work your way in and repeat with remaining cupcakes. Enjoy!
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