RICHMOND,VA – Williamsburg-based executive chef Steven Sowell shows how to create cupcakes with a toasted twist…bring on the coconut!
Ingredients:
12 oz soft butter
2 cups sugar
5 eggs
1 cup milk
1 vanilla bean
1.5 tbls almond extract
2 tbls coconut extract
3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
8 oz shredded coconut
