Cupcakes are my favourite thing to bake but… I live alone. And if I make a batch of cupcakes, I will eat all. twelve. of. them. And then I will feel sick. Sure, I could take them into work or something, but cupcakes are not very easy to walk with, so I usually don’t bother. What I was waiting for was an excuse to make them: a friend’s birthday or a potluck or something. And then… I found something magical: a two-serving cupcake recipe!
I took the basis of that recipe and doubled it so I would have four (I mean, come on, who eats just two cupcakes??? And three is better for photographic purposes anyways. So…)
These guys are inspired by snowy winter weather and snowball fights: Coconut cupcakes with cream cheese frosting!
Small-Batch Coconut Cupcakes
Adapted from How Sweet Eats. Makes 4 cupcakes.
- 1 whole egg
- 1/4 cup sugar
- 3 Tbsp butter, softened
- 1/2 tsp vanilla
- 3 Tbsp coconut milk
- 1/2 cup flour
- 1/2 tsp baking powder
- Pinch of salt
- 2 Tbsp shredded coconut (optional)
- Heat oven to 350F
- In a bowl, whisk together egg and sugar.
- Add in butter, vanilla, and coconut milk. Stir until combined.
- Add flour, baking powder, salt, and coconut. Stir until smooth.
- Bake 12-15 min.
Once cooled completely, frost with cream cheese frosting and roll in shredded coconut, if desired.