Coconut Cupcake — Timeringue

Ingredients

75 g unsalted butter, softened, about 1/3 cup
150 g sugar, about 3/4 cup
2 eggs
50 g oil, about 3 tbsp plus 1 tsp
115 ml milk, about 1/2 cup
130 g all-purpose flour, about 1 1/2 cups
50g desiccated fine coconut (fine unsweetened dried )
1 tsp baking powder
1/2 tsp salt

Before You Start

Butter should be soft, not melted
Eggs and milk at room temperature
Do not over-mix after adding flour

Method

Preheat oven to 175°C (350°F) and line a cupcake tray with liners.

Cream the butter and sugar until light and smooth.
Add the eggs one at a time, mixing gently after each addition mix until it fluff .
Add the oil and mix until combined.
In a separate bowl, whisk together the flour, coconut, baking powder, and salt.
Alternate adding the dry ingredients and milk to the batter.
Mix only until the batter comes together. Do not overmix.
Portion the batter evenly into the cupcake liners.
Bake for 18–20 minutes, or until lightly golden.
Cool completely before frosting.

What to Look For

batter smooth and slightly thick
even rise
soft, light texture
light golden top

Common Mistakes

overmixing → dense cupcakes
cold ingredients → uneven texture
overfilling → cupcakes overflow

Tip

Use a scoop to portion batter evenly so all cupcakes bake at the same rate.