GUATEMALA: Coconut Milk Cupcakes
Our pal Elizabeth Withnall and her family lived in the Guatemalan jungle for a couple of years when they were all younger. This recipe came from one of her Guatemalan cookbooks. Couldn’t be easier!
INGREDIENTS:
1/2 cup butter
I cup sugar
2 eggs
3 cups coconut milk
1/2 tsp nutmeg
1 tsp vanilla
1/8 tsp salt
3 1/2 cups flour
1/4 cup coconut
DIRECTIONS:
Cream butter with sugar. Add eggs. Stir in remaining ingredients until a smooth batter is formed.
Place in cake pan or cupcake pan. Cook in preheated 350 F oven for 30 minutes.
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