Coconut Cupcakes

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Grease and flour sixteen medium (2 3/4 inch) muffin cups, tap out excess flour, or line them with cupcake liners.
3. 3
   Sift flour, baking powder and salt together onto a piece of wax paper; set aside.
4. 4
   Beat butter on medium speed until lighter in color. Add sugar in a steady stream, then stop the mixer to scrape down the bowl.
5. 5
   Return to medium speed and beat until mixture is very light in color and texture, stopping occasionally to scrape down the bowl.
6. 6
   Add the slightly beaten egg (ensure it's at room temperature) a tablespoon at a time. If mixture looks curdled, stop, increase mixer speed to high and beat until mixture looks smooth and shiny again.
7. 7
   In 3 additions, add flour mixture, alternating with 2 additions of coconut milk. (flour-milk-flour-milk-flour) After each addition, scrape down the sides and beat until smooth.
8. 8
   Beat in vanilla extract with the final addition of coconut milk.
9. 9
   Using a rubber spatula, fold in the coconut flakes and almonds (if using).
10. 10
    Spoon the batter into prepared cups, filling them about 2/3 full. Sprinkle the top with some toasted almond flakes, if desired.
11. 11
    Bake for 20 mins, until the tops spring back when lightly pressed and a toothpick inserted in the centers comes out clean.
12. 12
    Transfer the pan to a wire rack, cool for 10 mins. Remove cupcakes from the pan and cool completely on wire rack, top side up.
13. 13
    If using the nougatine sticks: Just before serving, poke two nougatine sticks into each cupcake in a crisscross fashion.