Coconut Sponge Cupcakes with Chocolate Espresso Buttercream

Servings

12

Prep

15 min

Cook

30 min

Vote

Ingredients

Coconut Sponge Cupcakes with Chocolate Espresso Buttercream
Print Recipe
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
30 minutes
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
30 minutes
Coconut Sponge Cupcakes with Chocolate Espresso Buttercream
Print Recipe
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
30 minutes
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
30 minutes
Ingredients
Servings: cupcakes
Instructions
  1. Separate eggs into two large bowls.
  2. Beat sugar into the egg yolks at medium speed for 3-4 minutes, or until mixture is smooth and pale yellow.
  3. Add coconut and half of salt, beat briefly.
  4. Mix in flour.
  5. In another bowl, beat egg whites and rest of salt until soft peaks form.
  6. Add 1 T sugar and beat until stiff peaks form.
  7. Fold gently into yolk mixture.
  8. Bake at 350 for 20 minutes or until lightly browned.
Recipe Notes

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Original recipe can be found here

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