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Cronda Saunders Thompson: "I used whole milk. I put it in my food processor…" Read More
18Ingredients
45Minutes
400Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1/2 cup coconut milk (room temperature)
- 1 Tbsp. lemon juice
- 4 Tbsp. unsalted butter (softened to room temperature)
- 1/3 cup canola oil
- 3/4 cup sugar
- 2 eggs (room temperature)
- 1 1/2 tsp. vanilla extract
- 1/4 tsp. coconut extract
- 1 1/2 cups all purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 stick butter (softened)
- 3 oz. cream cheese (softened)
- 2 cups powdered sugar
- 3 tsp. coconut milk (may substitute regular milk)
- 1/2 tsp. vanilla extract
- 1/2 tsp. coconut extract
- toasted coconut (for sprinkling on top, optional)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol75mg25% |
Sodium210mg9% |
Potassium75mg2% |
Protein3g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate46g15% |
Dietary Fiber<1g3% |
Sugars33g |
Vitamin A10% |
Vitamin C2% |
Calcium6% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Cronda Saunders Thompson 4 years ago
I used whole milk. I put it in my food processor and added 1/3 cup of coconut. After pureeing it, I strained it and use d instead of coconut milk. Everything else I kept the same.The cupcakes baked nicely and were moist and soft.