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Coconut Puff Cupcakes



For Cupcakes: – 1/4 cup firmly packed dark brown sugar – 3/4 cup granulated sugar – 1 cup plus 2 tablespoons flour – 1/4 teaspoon kosher salt – 1/3 cup cocoa powder – 1 1/2 teaspoons baking soda – 1 large egg – 1/2 cup Real California milk – 1/2 teaspoon lemon juice – 1/2 cup water – 5 tablespoons unsalted Real California butter, melted and cooled to room temperature For Frosting: – 1 1/2 sticks unsalted Real California butter, room temperature – 1 1/4 cups powdered sugar – 1 teaspoon vanilla extract – 2 cups shredded coconut
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Preheat oven to 350°F. Grease and flour insides of 12 muffin cups or insert paper liners. In a large bowl, whisk together brown and granulated sugar, flour, salt, cocoa powder and baking soda. In a medium bowl, whisk together egg, milk, lemon juice, water and melted butter. Add wet ingredients to dry ingredients and mix until combined. Evenly divide batter between cupcake molds. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Cool for 15 minutes. Remove cupcakes from pans. Cool completely before frosting.


With electric mixer, beat butter until light and fluffy. On medium speed, add powdered sugar in three additions, beating well after each addition; scrape down bowl with spatula as necessary. Mix in vanilla extract. Increase speed to high and beat until light and fluffy, about 5 minutes. Frost cupcakes. Sprinkle shredded coconut over each cupcake.

Yield: 12 cupcakes