Valentine's Coconut Cranberry Mini Cupcakes
The recipe Valentine's Coconut Cranberry Mini Cupcakes could satisfy your American craving in around 45 minutes. One portion of this dish contains roughly 2g of protein, 7g of fat, and a total of 223 calories. This recipe serves 20. For 45 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up baking powder, whole wheat pastry flour, food coloring, and a few other things to make it today. 9 people have made this recipe and would make it again. It is brought to you by Eat Good 4 Life. It works well as a very budget friendly hor d'oeuvre. All things considered, we decided this recipe deserves a spoonacular score of 12%. This score is not so awesome. Similar recipes include Red Velvet Valentine Hearts (mini-cupcakes), Mini Coconut Cupcakes, and Mini Meatloaf Cupcakes with Cranberry Glaze.
Servings: 20
Ingredients:
2 teaspoons baking powder
4 tablespoons butter, at room temperature
1/2 teaspoon coconut extract, vanilla flavor will also work
1 cup sweetened cranberries
1 egg
Food coloring, I used a natural pink and purple coloring
1 1/2 cups light coconut milk
1/4 cup olive oil
1/4 cup shredded unsweetened reduced fat coconut
2 teaspoons sugar
3 - 4 cups confectioner's sugar
2 cups whole wheat pastry flour
Equipment:
whisk
bowl
oven
muffin liners
muffin tray
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 400F.In a bowl, with a whisk, mix sugar (except the 2 teaspoons), egg, oil, coconut milk and extract. Add flour, shredded coconut, cranberries and baking powder and combine.Line cupcake pan with cupcake liners and fill each one 3/4 of the way with the batter. Sprinkle the remaining 2 teaspoons of sugar over the cupcakes.Bake for 20-25 minutes or until tester comes out clean. Remove immediately from the pan and let cool on a wire rack.Now you can decorate them with the frosting or leave as is.
Step by step:
1. Preheat oven to 400F.In a bowl, with a whisk, mix sugar (except the 2 teaspoons), egg, oil, coconut milk and extract.
2. Add flour, shredded coconut, cranberries and baking powder and combine.Line cupcake pan with cupcake liners and fill each one 3/4 of the way with the batter. Sprinkle the remaining 2 teaspoons of sugar over the cupcakes.
3. Bake for 20-25 minutes or until tester comes out clean.
4. Remove immediately from the pan and let cool on a wire rack.Now you can decorate them with the frosting or leave as is.
Nutrition Information:
covered percent of daily need
