Better coconut cupcakes
Cupcakes and muffins
I used to HATE coconut. Something about its texture grossed me out. I’ve come to accept it over time (or, actually, adapted in a way – I think unsweetened flaked coconut has not only a better flavor but is also a more pleasant texture) but when this recipe was born it was out of my craving for coconut cupcakes. Strange, I know. I loved coconut flavored hard candy, fabulously, gently and tropically sweet, but without the fibrous grain of shredded coconut—but I wanted them in cupcake form because, well, I wanted cupcakes. Unfortunately, most coconut cupcakes use shredded coconut or liquid coconut flavoring/extract to give them their flavor. Sorry, but no thanks. So after some trial and error I came up with this and couldn’t be happier. They’re light as a cloud, all the while staying moist and full of flavor. Whatever you do, DO NOT use that sweetened coconut cream you’d use for pina coladas – its too thick and dense and you end up with very dense, flat, unset cupcakes. I speak from experience.
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