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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 24 |
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These are the most delicious cupcakes I have EVER eaten. If you are a coconut lover, give these a try! I love them frosted with my Coconut Cream Cheese Frosting. Ingredients:
2 1/2 cups all-purpose flour, plus |
2 tablespoons unsifted all-purpose flour |
1/2 teaspoon baking soda |
3/4 teaspoon salt |
3/4 teaspoon nutmeg |
12 tablespoons unsalted butter, softened |
1 1/2 cups superfine sugar |
3 large eggs |
2 1/2 teaspoons pure vanilla extract |
3/4 cup thick ured sour cream |
1 cup tightly packed sweetened flaked coconut |
Directions:
1. Preheat the oven to 375°.
2. Film the inside of the muffin/cupcake cups with nonstick cooking spray; set aside.
3. Sift the flour, baking soda, salt and nutmeg onto a sheet of waxed paper.
4. Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 3 minutes.
5. Add half of the superfine sugar and beat for 1 minute; add the balance of the superfine sugar and beat for 2 minutes longer.
6. Beat in the eggs, one at a time, mixing for 45 seconds after each addition.
7. Blend in the vanilla extract.
8. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even textured.
9. On low-speed, alternately add the sifted mixture in three additions with the sour cream in two additions, beginning and ending with the sifted mixture.
10. The batter will be smooth, moderately thick, and buttercream-like.
11. On low speed blend in the coconut.
12. Divide the batter among the prepared muffin/cupcake cups, mounding it slightly in the center.
13. Bake the cupcakes for 30 to 35 minutes (hs note: less if you use smaller tins), or until risen and completely set.
14. When baked, a wooden pick inserted in the center of a cupcake will withdraw clean.
15. Cool the cupcakes in the pans on racks for 15 minutes. Carefully remove the cupcakes to cooling racks. Cool completely.
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