Coconut Chiffon Cupcakes Recipe
coconut chifon cupcakes are delightful little baked treats, that can be served fresh from the oven. Baked in paper cups, the coconut chiffon cupcakes are flavored with vanilla and topped with coconut for oodles of fun.
Ingredients
21/4 cups sifted cake flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup salad oil
1 cup milk
1 1/2 teaspoons vanilla
2 eggs separated
1/2 cup sugar
1 31/2-ounce can flaked coconut
Directions
Sift together flour, 1 cup sugar, baking powder, and salt into mixing bowl; make a well in dry ingredients.
Add salad oil, half of the milk, and the vanilla; mix to blend.
Beat 1 minute at medium speed on mixer, scraping bowl constantly.
Add remaining milk and the egg yolks.
Beat 1 minute.
Beat whites till soft peaks form; gradually add 1/2 CUP sugar and beat till very stiff peaks form; fold into batter.
Place paper bake cups in muffin pans; fill 1/2 full.
Sprinkle coconut on tops.
Bake in hot oven (400°) 12 to 15 min-utes or till done.
Add salad oil, half of the milk, and the vanilla; mix to blend.
Beat 1 minute at medium speed on mixer, scraping bowl constantly.
Add remaining milk and the egg yolks.
Beat 1 minute.
Beat whites till soft peaks form; gradually add 1/2 CUP sugar and beat till very stiff peaks form; fold into batter.
Place paper bake cups in muffin pans; fill 1/2 full.
Sprinkle coconut on tops.
Bake in hot oven (400°) 12 to 15 min-utes or till done.
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