One Ingredient Takes Cupcakes to a Whole New Level….

RICHMOND,VA – Williamsburg-based executive chef Steven Sowell shows how to create cupcakes with a toasted twist…bring on the coconut!


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



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