Coconut Chiffon Cupcakes Recipe
Ingredients
| Cake flour | 2 1⁄4 Cup (36 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1 Teaspoon | |
| Salad oil | 1⁄3 Cup (5.33 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Vanilla | 1 1⁄2 Teaspoon | |
| Eggs | 2 , separated | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Flaked coconut | 3 1⁄2 Ounce, can |
Nutrition Facts
Serving size
Calories 1224 Calories from Fat 469
% Daily Value*
Total Fat 54 g82.9%
Saturated Fat 22.5 g112.6%
Trans Fat 0.4 g
Cholesterol 148.5 mg49.5%
Sodium 1129.9 mg47.1%
Total Carbohydrates 169 g56.4%
Dietary Fiber 17 g68.1%
Sugars 73.6 g
Protein 24 g48.8%
Vitamin A 4.8% Vitamin C 0.83%
Calcium 55.8% Iron 12.8%
*Based on a 2000 Calorie diet
Directions
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.
Chef
