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Nutrition Facts
Serving Size 86 g
(Approx. 24 Servings)
Amount Per Serving
Calories 300 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 330 mg 14%
Total Carbohydrate 37 g 12%
Dietary Fiber 1 g 4%
Sugars 19 g
Protein 4 g
Vitamin A 6% Iron 10%
Vitamin C 0% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Real Coconut Cupcakes

Prep Time
25 minutes
Cook Time
35 minutes
Total Time
1 hour
Serves
24  People

Ingredients

Recipe makes 24 Servings

8 Oz unsalted butter, softened at room temperature
2 cup(s) granulated sugar
1/2 cup(s) sour cream
1/3 cup(s) vegetable oil
4 cup(s) H-E-B Organics Cake Flour, sifted
2 Tsp kosher salt
1 Tbsp malted milk powder
3 Tsp baking powder
2 Tsp baking soda
4 large eggs
1/4 cup(s) vanilla extract
1 cup(s) whole milk
2 cup(s) fresh coconut, finely grated, white flesh only
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Instructions

1
Preheat oven to 350ºF.
2
In a stand mixer with paddle attachment, add butter, sugar, sour cream and oil and mix on medium speed until mixture is very fluffy, scrape down sides of bowl as needed.
3
While butter mixture is mixing, in a separate bowl combine flour, salt, malted milk powder, baking powder and baking soda.
4
Once butter mixture is creamy add eggs one at a time giving each a chance to fully incorporate.
5
Once all eggs are added, add vanilla then alternate adding milk and flour mixture a little at a time to keep batter from getting too wet or dry.
6
Once all flour and milk has been added keep mixer running on low speed and add coconut to just incorporate.
7
Place cupcake liners into a prepared cupcake pan, fill each cup with approximately 3 ounce scoop of batter.
8
Place cupcakes in oven 25 to 35 minutes or until a toothpick inserted into center of each comes out clean.
9
Allow cupcakes to cool completely before frosting with your favorite topping, garnish each with more coconut or sprinkles as desired.
10
Chef's Note: Depending on size of scoop with recipe will make 20 to 30 cupcakes.

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