Tex-Mex Cupcakes

By Chezlamere

Ingredients

• 1/2 cup unsalted butter room temp
• 1/2 cup veg oil
• 4 eggs room temp
• 1 cup milk
• 2 cups sugar
• 3 cups all purpose flour
• 1 1/2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp salt
• 1 1/2 tsp vanilla extract

Details

Servings 24

Preparation

Step 1

1. preheat oven to 350
2. cream butter and sugar until fluffy about 3-5 min
3// add oil mix another 2 min
4. add 1 egg at a time beating well after each one
5. in a med bol sift together flour baking powder, cinnamon andsalt
6. combine milk and vanilla
7. alternating between milk mix and flour add them to the batter starting and finishing with flour
8. bake for 20 min using toothpick method



coconut buttercream

6 egg yolks room temp
3/4 cup sugar
1/2 cup light corn syrup
2 cups unsalted butter room temp cut into small pieces
1 tbsp vanills extract
1/2 c sweetened coconut milk
2 lbs (2 cups) flaked unsweetened coconut

beat the yolks until pale about 5 min,. heat the sugar and corn syrup in a saucepan. bring to full boil without stirring cook until mixture reaches soft ball stage or 238 degrees. pour the mixture into a buttered measuring cup to halt cooking. gradually add the corn syrup mixture to the egg yorks being carefule not to cook the yolks. add the vanilla and the coconut milk. in a seperate bowl cream the butter with a mixer until fluffy about 3-5 min. add the corn syrup mixture to the butter mixture, blend until smooth and creamy. fold in the coconut flakes, frost the cupcakes