Coconut Cupcakes made Two Ways
A most delicious cupcake with a special ingredient of nutmeg, adapted from Lisa Yockelson's Baking by Flavor, good enough to take second prize at cupcake contest.
Servings: 12
Ingredients
- 2 1/2 cups plus 2 tablespoons all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon freshly ground nutmeg
- 12 tablespoons butter
- 1 1/2 cups sugar
- 3 eggs room temperature
- 2 teaspoons vanilla
- 3/4 cup sour cream
- 1 cup tightly packed coconut
Instructions
- Preheat oven to 375 for large cupcakes, 350 for mini cupcakes.
- Sift flour, baking soda, salt, nutmeg in a bowl. Set aside
- Cream butter. Add sugar. Cream butter and sugar until incorporated.
- Add eggs one at a time for at least 45 seconds
- Add vanilla.
- Add 1/2 of the sour cream.
- Add half of flour mixture.
- Add remaining sour cream.
- Add remaining flour mixture.
- Add coconut.
- Bake large cupcakes for 25-30 minutes. Bake mini cupcakes for 15-18 minutes.
Notes
Will make 12 large cupcakes or approximately 44 mini cupcakes.