Ingredients
INGREDIENTS:
1 ½ cups flour (190g) 1 ½ teaspoons baking powder 2½ cups salted butter (565g) 1 teaspoon vanilla ¾ cup sugar (150g) 3 egg whites ¾ cup milk (180ml) 2 Tablespoons oil
Coconut Grass: 2 cups shredded coconut (sweetened or unsweetened) 2 Tablespoons water Food coloring (1 drop blue, 5 drops yellow)
Icing: ½ cup salted butter (115g) 1 ½ cup powdered sugar (190g) ½ cup cornstarch 1 teaspoon vanilla 3 Tablespoons cream
36 chocolate mini eggs
Instructions
1. Preheat oven to 350°F (175°C) and line muffin tins.
2. Combine flour and baking powder. Beat egg whites until foamy.
3. Cream butter and vanilla, add sugar, then egg whites.
4. Alternate adding flour and milk, then mix in oil.
5. Fill tins ⅔ full and bake for 15-20 minutes. Cool completely.
6. For coconut grass, mix water and food coloring into coconut.
7. For icing, beat butter and vanilla, then add sugar and cream.
8. Frost cupcakes, sprinkle with coconut, and add mini eggs.
PREP TIME & NUTRITION:
Prep Time: 45 minutes, Cook Time: 20 minutes, Total Time: 1 hour 5 minutes, Servings: 12, Calories: 730, Net Carbs: 55g, Fats: 56g, Protein: 4g