These cupcakes are a perfect accompaniment to any springtime feast. They are moist and creamy, delectable creations that will make your mouth water! They are our most favorite spring recipe!

  • | Easy
  • | 60 mins
  • | 10 servings
Directions
  1. Preheat oven to 350°F. Line muffin tins with cupcake liners.
  2. Cream together butter and sugar until light and fluffy, about 2-3 minutes.
  3. Add eggs, one at a time, until batter is well combined.
  4. Sift together the sifted flour, baking powder, and salt. Add the vanilla bean to the dry ingredients.
  5. Add the flour mixture to the creamed butter, alternately with the coconut milk until all the ingredients are thoroughly incorporated.
  6. Pour the batter into the cupcake liners, no more than two-thirds full.
  7. Bake for about 25 minutes, unit light golden brown and a toothpick comes out clean.
  8. Prepare the icing, and toast the coconut.
  9. Frost and garnish with toasted coconut when the cupcakes have cooled.
Ingredients
  • 1 cup unsalted butter
  • 2 cups sugar
  • 4 large eggs
  • 3 cups all-purpose flour, sifted
  • 3 tablespoons baking powder (1 ½ for high-altitude baking)
  • ½ teaspoon salt
  • 1 Rodelle Vanilla Bean, split and scraped
  • 1 cup coconut milk
  • 1 teaspoon coconut extract
  • Icing – use our Rodelle Vanilla

Buttercream Recipe

  • ½ cup shredded coconut, toasted
  • Divide the icing and add a drop of food coloring (red, blue, and yellow) to create Easter/spring treats
Uses
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