So there was a big bowl of leftover chocolate icing in the fridge from a cake my sister made that was just screaming out to be used.

I decided I needed to find something cupcake-like to go with the yummy frosting, and after rifling through about half a dozen cookbooks, I struck on this super simple recipe.

Other than using mini muffin cups and unsweetened coconut (becauses that’s all I had in the pantry), I followed the recipe exactly.

They were delicious, but I think next time I will use sweetened coconut or add a bit more sugar to the recipe. I’d also bake them a little less or use one more egg to make them a little moister.

Ingredients

Dry:

2 cups cake and pastry flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups flaked sweetened coconut

Wet:

2 large eggs
1/2 cup sugar
1/2 cup butter
3/4 cup milk
1 tbsp grated lemon peel

Directions:

Peheat oven to 400F and prepare 12 muffin cups.

Combine dry ingredients in large bowl.

Melt butter. In medium bowl beat eggs lightly and combine all wet ingredients.

Add wet mixture to dry mixture all at once and stir together gently until mixed but still lumpy.

Fill muffin cups 3/4 full. Bake 20 to 25 minutes.

From the Magnificent Muffins Cookbook.