THAI SWEET COCONUT CUPCAKES WITH CARAMEL TOPPING
Thai Sweet Coconut Cupcakes With Caramel Topping
This recipe goes with: caramel topping
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground cardamom
- 1/4 tsp ground allspice
- Pinch salt
- 1 tea bag
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter at room temperature
- 2 egg whites
- 1/2 tsp vanilla
- 2/3 cup buttermilk
Preheat your oven to 350 degrees and line a cupcake pan with paper liners.
In a bowl, mix flour, baking powder, baking soda, cardamom, allspice, salt and contents of tea bag.In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Mix in vanilla. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.
Scoop batter into prepared pan, bake 20-25 minutes or until top springs back when lightly touched.
Let cool in pan for 10 minutes, then remove from pan and cool completely on wire rack.