Coconut Cupcakes

Submitted by WaterMelon

"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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photo by WaterMelon

Ready In:: 50mins
Ingredients:: 9
Serves:: 16

ingredients

1 ¹⁄₂ cups all-purpose flour
1 teaspoon baking powder
¹⁄₄ teaspoon salt
12 tablespoons unsalted butter, softened (1 1/2 sticks)
1 cup sugar
3 large eggs, lightly beaten
¹⁄₂ cup canned unsweetened coconut milk (not coco lopez)
¹⁄₂ teaspoon vanilla extract
1 cup unsweetened flaked coconut (3 oz, you can also use half coconut flakes, half almond flakes)

directions

Preheat oven to 350F.
Grease and flour sixteen medium (2 3/4 inch) muffin cups, tap out excess flour, or line them with cupcake liners.
Sift flour, baking powder and salt together onto a piece of wax paper; set aside.
Beat butter on medium speed until lighter in color. Add sugar in a steady stream, then stop the mixer to scrape down the bowl.
Return to medium speed and beat until mixture is very light in color and texture, stopping occasionally to scrape down the bowl.
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.
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.
Beat in vanilla extract with the final addition of coconut milk.
Using a rubber spatula, fold in the coconut flakes and almonds (if using).
Spoon the batter into prepared cups, filling them about 2/3 full. Sprinkle the top with some toasted almond flakes, if desired.
Bake for 20 mins, until the tops spring back when lightly pressed and a toothpick inserted in the centers comes out clean.
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.
If using the nougatine sticks: Just before serving, poke two nougatine sticks into each cupcake in a crisscross fashion.

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RECIPE SUBMITTED BY

WaterMelon

Singapore

Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question. I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc. <img src="http://img.photobucket.com/albums/v632/zaarfreak/REI/12may05REI2_S.jpg" alt="Image hosted by Photobucket.com">

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