Coconut Chiffon Cupcakes
|Cake flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||3 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)|
|Flaked coconut||3 1⁄2 Ounce, can|
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 (400Â°) 12 to 15 min-utes or till done.