If you like coconut,
you'll love these cupcakes.
Coconut milk in the batter,
and decorated with flaked coconut
makes these cupcakes a favourite.
1 1/4 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup canned coconut milk,
(or coconut cream or whole milk)
I used Betty Crocker, whipped, white.
1/2 cup sweetened flaked coconut
for the batter and more for the frosting.
Preheat Oven to 350 deg. F.
Line a muffin pan with cupcake liners.
In a medium bowl, whisk together the
flour, baking powder and salt. set aside.
With a mixer beat together the
butter and sugar on
medium speed about 3 minutes.
Beat in the eggs, one at a time.
Add in the vanilla extract.
Add in 1/2 of the flour mixture
followed by the coconut milk,
and beat until combined.
Add the other half of the flour mixture
and beat only until combined.
Add 1/2 cup flaked coconut
to the batter.
Do not over-mix, or your
cupcakes will be tough.
Fill the cupcake pans.
I use an ice cream scoop
and fill each approx. 3/4 full.
Bake for about
20-25 minute or until
a toothpick inserted into
the centre of one cupcake
comes out clean.
Let cool 5 minutes before
removing from the pan
and let cool completely
on a rack, before frosting.
Frost the cupcakes and add some
flakes coconut and cherry on top,
or decorate as you desire.
If you decorate with cherries,
rinse the cherries in cold
water and pat dry with paper towel.