Coconut Oil Cupcakes: A Delicious and Healthy Alternative

To use coconut oil in cupcakes, simply substitute it for the butter in your favourite recipe. You can use a one-to-one ratio, so if the recipe calls for 1 cup of butter, use 1 cup of coconut oil instead.

Here are a few tips for using coconut oil in cupcakes:

• Use softened coconut oil. This will make it easier to cream together with the other ingredients.
• If you are using a hand mixer, be careful not to overmix the batter. Overmixing can make the cupcakes tough.
• Fill the cupcake liners about 2/3 full. This will give the cupcakes room to rise without overflowing.
• Bake the cupcakes at a slightly lower temperature than you would if you were using butter. This will help to prevent them from browning too much.
• Let the cupcakes cool completely before frosting them.

Here is a simple recipe for coconut oil cupcakes:

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup softened coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a large bowl, cream together the coconut oil, eggs, and vanilla extract until light and fluffy. Beat in the milk until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fill the cupcake liners about 2/3 full.
6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool completely before frosting them.

Enjoy.