Ingredients
-
1 1/2
-
1
-
1/4
-
12
-
1
-
3
-
1/2
-
1/2
-
1
-
-
-
-
-
-
Directions
Coconut Cupcakes,This wonderful recipe is from The Baker’s Dozen Cookbook. A must-try for coconut lovers! Even those who claim they dislike coconut will adore there cute cupcakes. Decorate with coconut nougatine sticks.
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Grease and Flour Sixteen Medium (2 3/4 Inch) Muffin Cups, Tap Out Excess Flour, or Line Them With Cupcake Liners. |
|
3
Done
|
Sift Flour, Baking Powder and Salt Together Onto a Piece of Wax Paper; Set Aside. |
|
4
Done
|
Beat Butter on Medium Speed Until Lighter in Color. Add Sugar in a Steady Stream, Then Stop the Mixer to Scrape Down the Bowl. |
|
5
Done
|
Return to Medium Speed and Beat Until Mixture Is Very Light in Color and Texture, Stopping Occasionally to Scrape Down the Bowl. |
|
6
Done
|
Add the Slightly Beaten Egg (ensure It's at Room Temperature) a Tablespoon at a Time. If Mixture Looks Curdled, Stop, Increase Mixer Speed to High and Beat Until Mixture Looks Smooth and Shiny Again. |
|
7
Done
|
in 3 Additions, Add Flour Mixture, Alternating With 2 Additions of Coconut Milk. (flour-Milk-Flour-Milk-Flour) After Each Addition, Scrape Down the Sides and Beat Until Smooth. |
|
8
Done
|
Beat in Vanilla Extract With the Final Addition of Coconut Milk. |
|
9
Done
|
Using a Rubber Spatula, Fold in the Coconut Flakes and Almonds (if Using). |
|
10
Done
|
Spoon the Batter Into Prepared Cups, Filling Them About 2/3 Full. Sprinkle the Top With Some Toasted Almond Flakes, If Desired. |
|
11
Done
|
Bake For 20 Mins, Until the Tops Spring Back When Lightly Pressed and a Toothpick Inserted in the Centers Comes Out Clean. |
|
12
Done
|
Transfer the Pan to a Wire Rack, Cool For 10 Mins. Remove Cupcakes from the Pan and Cool Completely on Wire Rack, Top Side Up. |
|
13
Done
|
If Using the Nougatine Sticks: Just Before Serving, Poke Two Nougatine Sticks Into Each Cupcake in a Crisscross Fashion. |
