Makes 21- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup packed sweetened shredded coconut
- ¾ cup unsalted butter, softened
- 1 1/3 cups sugar
- 2 large eggs plus 2 large egg whites
- 3/4 cup unsweetened coconut milk
- 1 1/2 teaspoons pure vanilla extract
- 1 1/3 cups large-flake unsweetened coconut
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, salt and shredded coconut.
- Cream butter and sugar with a mixer until light and fluffy. Gradually beat in vanilla followed by whole eggs and whites 1 at a time, beating after each addition.
- Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with two additions of coconut milk, beating until combined after each and scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Remove from oven; turn out cupcakes onto wire racks and let cool completely.
Source: Adapted from Martha Stewart's Cupcakes
Rachel’s Thoughts:
· Buying expensive coconut milk ($1.20) instead of the cheap stuff ($0.99) makes a word of difference with any baking. (It may come out of the can looking suspiciously chunky and thick but that’s what you want!)
· As per a suggestion by Marijke and Jenalle; upping the amount of shredded coconut is a good idea
· These cupcakes likely won’t take the full 20 minutes, I generally rotate at 8 min and check at 15 min.
· I prefer these cupcakes without any icing (That way I can eat more and feel less guilty!) but if you would like an icing recipe look here: http://www.marthastewart.com/recipe/seven-minute-frosting-cupcakes
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