Coconut Sponge Cupcakes with Chocolate Espresso Buttercream
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Ingredients
- 1/2 cup sugar + 1 T sugar
- 4 eggs
- 1/3 cup cream of coconut
- 1/4 tsp salt
- 3/4 cup cake flour
Instructions
-
Separate eggs into two large bowls.
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Beat sugar into the egg yolks at medium speed for 3-4 minutes, or until mixture is smooth and pale yellow.
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Add coconut and half of salt, beat briefly.
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Mix in flour.
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In another bowl, beat egg whites and rest of salt until soft peaks form.
-
Add 1 T sugar and beat until stiff peaks form.
-
Fold gently into yolk mixture.
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Bake at 350 for 20 minutes or until lightly browned.
Recipe Notes
Original recipe can be found here
