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Coconut Chiffon Cupcakes

sweet.chef's picture
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.
  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)
  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 (400°) 12 to 15 min-utes or till done.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1095 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 136 g45.3%

Dietary Fiber 17 g68.1%

Sugars 40.3 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

Coconut Chiffon Cupcakes Recipe