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Coconut Cupcakes
(Quindins De Yaya)
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"Yaya" is the name by which young girls of the manor house were addressed on the sugar plantations of northern Brazil. "Quindin" is a cupcake.
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| What You Need: |
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4 tablespoons butter, softened
1 cup sugar
1 teaspoon orange flower water, if available
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
8 egg yolks
2 egg whites
1 cup all-purpose flour
1 cup freshly grated coconut, or 1 cup packaged flaked coconut
3 tablespoons melted butter
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| How To Cook: |
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1. Preheat the oven to 350°F. In a large mixing bowl, beat the 4 tablespoons of butter, sugar, orange flower water, cloves and cinnamon together with a large spoon, mashing and beating against the side of the bowl until the mixture is light and fluffy.
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2. Beat in the egg yolks one at a time and then the egg whites, beating vigorously until the batter is smooth. Add the flour, ¼ cup at a time, and continue to beat until all the flour has been absorbed. Then stir in the coconut.
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3. With a pastry brush, liberally coat the insides of two 12-cup muffin tins with melted butter. Pour enough batter into each cup to fill it about halfway.
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4. Place the filled muffin tins in one or two large shallow baking pans and pour in enough boiling water to reach at least halfway up the side of the tins.
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5. Bake the cupcakes in the middle of the oven for 40 minutes, until they are slightly brown on top. Let them cool to room temperature, then run a small, sharp knife around the inside rim of each muffin tin, invert the pans, and turn the cupcakes out on a rack to cool.
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To Make: about 30 cupcakes
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