Coconut Meringue Cupcakes

When I walk into Barnes & Noble, I make a beeline to the bargain priced cookbooks.  I have purchased a few bargain cookbooks but my favorite is Cupcakes and Muffins by Owen Weldon.  I have made one recipe in this cookbook multiple times that I would like to share because they are simple, delicious and turn out each time I make them.  This recipe is so good I feel like it should be a secret family recipe so welcome to the family.

Ingredients for the cupcakes:
- 2 sticks of softened butter
- 1/2 c. sugar
- 3 egg yolks
- 1 c. flour
- 1 tsp. baking powder
- 1/2 c. milk
- 1/2 tsp. vanilla extract

Ingredients for the coconut meringue:
- 3 egg whites
- 1/2 c. sugar
- 1 c. coconut flakes

Preheat oven to 350F.  Line one 12 count muffin pan  and one 6 count muffin pan with paper cupcake liners or spray with cooking spray.  In a large mixing bowl, beat the butter and sugar until fluffy.  One at a time, add the eggs, beating each well into the mixture.  Set aside. 

 In a medium mixing bowl, sift the flour and baking powder.  Set aside.  

In a small bowl, mix the milk and vanilla.  Fold the flour mixture into the butter mixture, also alternating the milk mixture into the flour and butter mixture.  Spoon the mixture into the cupcake liners, filling the liners half full.  

Bake for 20 minutes, until a toothpick comes out clean.

In a large mixing bowl, beat egg whites until stiff peaks are formed.  

Next, slowly add the sugar.  This mixture should become glossy white.  Fold in the coconut with a spoon.  Spoon meringue mixture over the baked cupcakes.  Bake for 5 to 10 more minutes, once the meringue becomes golden.  Cool cupcakes in the pan for 5 minutes then transfer to a rack for complete cooling.

This recipe is based on Owen Weldon's Cupcakes and Muffins Coconut Meringue Cupcakes.