#1258 - Cake Flour Coconut Cupcakes

(by Shirley McNevich)

2 1/4 cups cake flour (sift after measuring)
1 1/2 cups white sugar
2 tsp. baking powder
1 tsp. salt
1/3 cup canola oil
1 cup milk
1 1/2 tsp. vanilla
2 eggs
Baker's angelflake coconut (for sprinkling)

Separate the eggs--in a mixer add the egg whites and 1/2 cup white sugar--beat until peaks form, then set aside. In a mixer add 1 cup white sugar, canola oil, and egg yolks--beat. Add baking powder, salt and vanilla--beat. Add milk slowly--beat. Slowly add cake flour--beat until smooth. Remove bowl from mixer and add beaten egg whites--stir until mixed. Put cupcake liners into muffin tins. Fill each liner 1/2 full with batter. Sprinkle some of the coconut on top of each cupcake. Bake at 375 degrees for 12-15 minutes or until they spring back into shape when touched lightly.