Coconut Chiffon Cupcakes
Grandma Melba’s
INGREDIENTS
2 ¼ C. sifted cake flour
1 c. sugar
½ c. sugar (separate from the first c. of sugar)
3 tsp. baking powder
1 tsp. salt
1/3 c. salad oil
1 c. milk (separate
into 2 half cups)
1 ½ tsp vanilla
2 eggs separated
1 1/3 c. flaked coconut
DIRECTIONS
1.
Preheat oven to 400 degrees F.
2.
Sift together flour, 1 c. sugar, baking
powder, and salt into mixing bowl.
3.
Make a well in the dry ingredients.
4.
Add oil, half of the milk, and the vanilla; blend.
5.
Beat 1 minute, medium speed, scraping the bowl.
6.
Add the remaining milk and the egg yolks;
beat 1 minute.
7.
With a different bowl, beat egg whites
until soft peaks form.
8.
Gradually add ½ c. sugar, beat until stiff peaks form.
9.
Fold egg white/sugar mixture into the batter.
10. Fill
cups until half full.
11. Top
with coconut.
Bake 12-15 minutes, or until a toothpick comes
out clean. (Makes 36
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