White Chocolate Macadamia Cupcakes

Via Julie Hasson - adapted by Isabelle

175 ml (3/4 cup) butter, melted

2 eggs

75 ml (1/3 cup) milk

10 ml (2 tbsp.) vanilla

180 g (1 1/2 cups) flour

200 g (1 cup) sugar

100 g (3/4 cup) macadamia nuts

70 g (1/2 cup) coconut

100 g (3/4 cup) white chocolate chips

10 ml (2 tbsp.) baking powder

1 ml (1/4 tsp.) salt

Preheat oven to 350°F (180°C).

In a baking sheet, place the macadamia nuts and coconut .

Bake 8 to 10 minutes in the oven.

Line a 12-cup muffin pan with paper liners.

In a large bowl, combine flour, sugar, baking powder, salt, chocolate chips white, macadamia nuts and toasted coconut.

In another bowl, combine the butter, eggs, milk and vanilla.

Add liquid ingredients to dry ingredients and mix gently.

Pour the batter among muffin cups.

Bake approximately 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Cool on rack 10 minutes before removing from pan.

Fluffy Vanilla Frosting

via Martha Stewart: Cupcakes

325 g (1 1/2 cups) butter, room tempearture

450 g (4 cups) confectionners’ sugar

5 ml (1 tsp.) pure vanilla extract

With a electric mix, beat butter at medium speed about 2 minutes.

Reduce speed and add the confectionners’ sugar 60 g(1/2 cup) at a time.

Beating well after each addition.

Add vanilla and beat well.

If not using immediately, frosting can be refrigerated up to 10 days in a airtight container.

Before using, bring to room temperature.

Bon Appétit!