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!