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Coconut cupcakes

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 This week, being half term break and Ash Wednesday, has been crazy.  I managed to pull these out of my hat for a surprise playdate, and I stuck a candle in one to celebrate the end of  Husband’s repayment clause.  The coconut flavor is subtle, but still tasty.

Cream 1/2 c sugar with 1/2 c margarine or butter.  Cut in 3/4 c GF flour with a few pinches of baking powder and 3/4 c shredded (or dessicated) coconut.  Beat together two eggs and 3-4 TBL of milk, then add into dry ingredients and combine thoroughly.  You could probably get away with one egg and a bit more milk, if you needed to, but I think the recipe works better with two eggs.  If you have any coconut-flavoured syrup, then you can add that in as well for extra flavour. 

Divide into a lined 12 muffin pan and bake at 350 F/ 180 C/ Gas Mark 4 for 15-20 until nicely golden.  Allow to cool and ice with either a thick coconut buttercream icing with coconut or a thin mixture of milk and powdered sugar.  Top with coconut or a dried cherry, set one aside for yourself, and serve.

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About Kara

I am what happens when you combine a WWII enthusiast, an environmentalist and a frugal celiac/coeliac.

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