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Welcome to Noreen’s Kitchen!
I’m so happy you’re here. Pull up a chair, grab a cup of coffee, and stay awhile. This little corner of the internet is all about comforting recipes, vintage inspiration, family traditions, and simple joys from the kitchen and home. Whether you’re looking for an old-fashioned favorite, a bit of encouragement, or just a cozy place to visit, I hope you feel right at home here.
Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
3 cups all purpose flour 2 cups sugar 1 teaspoon salt 2 teaspoons baking powder 2 teaspoons baking soda 2 tablespoons corn or tapioca starch 2 cups sweetened flaked coconut | 4 eggs 1 cup vegetable oil 1 cup sour cream 1 cup coconut milk 1 tablespoon vanilla extract 1 tablespoon coconut extract |
Step by Step Instructions
Preheat oven to 350 degrees.
Mix wet ingredients together in a large bowl, combining until smooth.
In the bowl of your mixer, fitted with beaters or the paddle attachment, combine the dry ingredients, but not the coconut, and whirl to blend.
With the mixer running, add the wet ingredients to the dry and blend well to make a smooth batter.
Add coconut and blend to combine.
Scoop batter into cupcake tins, filling 2/3 full. This recipe makes between 36 and 40 standard size cupcakes.
Bake for 12 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and allow the cupcakes to sit in the pan for 5 minutes. Then remove to a cooling rack and allow to cool completely before frosting.
Frost with the frosting of your choice. I love coconut buttercream or cocoa fudge frosting on these!
Keep cupcakes in an airtight container or covered dome and eat within 5 days to maintain freshness.
ENJOY!
Coconut Cupcakes
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