These make the perfect after-school snack or even an easy dessert after a full course meal.
Preheat oven to 350 degrees F. Line 18 standard muffin cups with paper liners.
Whisk flour, baking powder and 1/2 cup coconut in a large bowl. Cream margarine and sugar with an electric mixer until fluffy and light colored. Add eggs, 1 at a time, beating after each addition. Add vanilla.
Reduce speed to low. Add dry ingredients to margarine mixture in 3 additions, alternating with coconut milk. Scrape sides of bowl if necessary. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 Minutes. Let cool in the pan on wire racks. Decorate with frosting and top with flake coconut.
Mix 1 1/2 cups sugar, water, and corn syrup in a small pot over medium heat. Cook, stirring occasionally, until sugar dissolves. Bring to a boil, and cook until mixture registers 230 degrees F on a candy thermometer.
Meanwhile, whisk whites with a mixer on medium speed until soft peaks form. With mixer running, add remaining sugar. With mixer still on medium-low, carefully pour boiling sugar syrup in a slow, steady stream down side of bowl. Increase speed to medium-high, and whisk until stiff peaks form and mixture is cool, about 7 Minutes. Use immediately with a piping bag or metal spatula.
Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.
Ingredients
Directions
Preheat oven to 350 degrees F. Line 18 standard muffin cups with paper liners.
Whisk flour, baking powder and 1/2 cup coconut in a large bowl. Cream margarine and sugar with an electric mixer until fluffy and light colored. Add eggs, 1 at a time, beating after each addition. Add vanilla.
Reduce speed to low. Add dry ingredients to margarine mixture in 3 additions, alternating with coconut milk. Scrape sides of bowl if necessary. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 Minutes. Let cool in the pan on wire racks. Decorate with frosting and top with flake coconut.
Mix 1 1/2 cups sugar, water, and corn syrup in a small pot over medium heat. Cook, stirring occasionally, until sugar dissolves. Bring to a boil, and cook until mixture registers 230 degrees F on a candy thermometer.
Meanwhile, whisk whites with a mixer on medium speed until soft peaks form. With mixer running, add remaining sugar. With mixer still on medium-low, carefully pour boiling sugar syrup in a slow, steady stream down side of bowl. Increase speed to medium-high, and whisk until stiff peaks form and mixture is cool, about 7 Minutes. Use immediately with a piping bag or metal spatula.
Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.