Easter Cupcakes Recipe
Recipe By Handle The Heat
Crowd-pleasing easter cupcakes feature a chocolate cupcake, coconut buttercream frosting, toasted coconut, and easter egg candies on top
4.3
19 Rating -
Rate
Eggdiet
50minstotal
30minsPrep
20minsCook
50m.total
30m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Easter Cupcakes Recipe
- 0.42 ounce Bittersweet chocolate, finely chopped
- 0.03 cup Dutch process cocoa
- 1/25 cup Boiling water
- 0.06 cup All purpose flour
- 1/25 cup Granulated sugar
- 1/50 cup Packed light brown sugar
- 1/25 teaspoon Salt
- 1/25 teaspoon Baking soda
- 1/25 cup Full fat canned coconut milk, shaken well or whisked until somewhat smooth
- 1/50 cup Melted virgin coconut oil
- 0.17 Large eggs plus one egg yolk, at room temperature
- 0.17 teaspoon White vinegar
- 0.08 teaspoon Vanilla extract
- 1/4 cup Powdered sugar, sifted
- 0.67 ounce Unsalted butter, at room temperature
- 1/50 teaspoon Fine salt
- 1/25-0.08 teaspoon Coconut extract
- 0.17 tablespoon Full fat canned coconut milk
- 0.08 cup Shredded sweetened coconut
- As required Easter egg candies
Nutrition
value
value
501
calories per serving
29 g Fat6 g Protein55 g Carbs6 g FiberOther
Current Totals
- Fat29g
- Protein6g
- Carbs55g
- Fiber6g
MacroNutrients
- Carbs55g
- Protein6g
- Fiber6g
Fats
- Fat29g
Vitamins & Minerals
- Calcium34mg
- Iron3mg
- Vitamin A36mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B941mcg
- Vitamin B12< 1mcg
- Vitamin C2mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium30mg
- Manganese< 1mg
- Phosphorus120mg
- Selenium12mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Handle The Heat