Strawberry-coconut cupcakes from All About Cake (page 141) by Christina Tosi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any other neutral oil for grapeseed oil.

  • anya_sf on December 07, 2018

    I used store-bought strawberry jam and didn't have citric acid. The mixing method is interesting, almost like making mayonnaise, with the flour added at the end. The cupcakes looked dark on top, but the texture was fluffy, moist, and chewy from the coconut. I believe the coconut weight in the cupcake batter is in error (100 g = 1 cup); the weight for the topping is 65 g = 1 cup, which is closer to what I weighed. I went with volume, not weight. There was just enough frosting to spread on top; make extra if you want to pipe a thick layer. The combination of coconut and strawberry was good, but I wanted more zing in the frosting (maybe the citric acid would help).

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