These cupcakes get an intense coconut flavor from the shredded coconut and the coconut milk, so you better be a coconut lover!
When in season, I always add redcurrants to the batter, although they can be pretty bitter when you eat them freshly, they somehow turn into these sweet deliclious berries when baked as a muffin. It’s magic.
Ingredients
- 225g flour
- 2 tsp baking powder
- 1/2 tsp salt
- 30g packed, shredded coconut
- 170g butter, room temperature
- 250g. sugar
- 2 eggs
- 2 egg whites
- 1 tsp vanilla extract
- 180ml coconut milk
- 150g. fresh redcurrants
How to make the Muffins
Preheat oven to 175 degrees celsius. Line standard muffin tins with paper liners. Whisk flour, baking powder, salt, and shredded coconut in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and whites, 1 at a time, beating after each addition.
Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Add the redcurrant to the batter and combine with a spoon, do not mix.
Divide batter among muffin cups, filling each 2/3 full.
Bake for about 20-25 minutes.
Did you make this recipe?
I’d love to hear how it turned out for you! Leave a comment below and share a picture of your meal on Instagram with the hashtag #butterbunsandbasil
Butter, Buns & Basil 