Add holiday color to the coconut topper by tossing coconut with liquid food coloring. For a striking gift presentation, alternate cupcakes with candy-filled paper bake cups.

Source: Midwest Living

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Recipe Summary

prep:
40 mins
cool:
1 hr
bake:
18 mins
stand:
30 mins
total:
2 hrs 28 mins
Yield:
24 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow eggs and buttermilk to stand at room temperature for 30 minutes. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, baking powder, baking soda and salt; set aside.

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  • In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, tangerine peel and vanilla; beat until well combined. Add eggs, 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Stir in toasted coconut.

  • Fill prepared muffin cups two-thirds full. Bake in a 350 degree F oven for 18 to 20 minutes or until cupcakes are golden brown and spring back when lightly pressed. Cool on a wire rack for 5 minutes. Remove cupcakes from pan and cool completely before frosting. Makes 24 cupcakes

  • Frost cupcakes with Tangerine Creamy Frosting and sprinkle with additional flaked coconut, if you like.

*To make sour milk:

In a 2-cup glass measure place 4 teaspoons lemon juice or vinegar. Add enough milk to make 1-1/3 cups; stir. Let stand for 5 minutes before using.

Nutrition Facts

229 calories; fat 9g; cholesterol 45mg; saturated fat 5g; carbohydrates 36g; mono fat 2g; insoluble fiber 1g; sugars 24g; protein 3g; vitamin a 243IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 170mg; potassium 63mg; calcium 40.4mg; iron 0.9mg.
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