Recipe for Quindins De Yaya (Coconut Cupcakes) (Brazil)


4 tablespoon butter; softened
1 cup sugar
1 teaspoon orange flower water; if
1 ; available
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
8 egg yolks
2 egg whites
1 cup all purpose flour
1 cup coconut, fresh; grated or
1 ; 1 c packaged flake coconu
3 tablespoon butter; melted


Preheat the oven to 350 degrees (F). In a large mixing bowl, beat the 4 tablespoons of butter, sugar, orange flower water, cloves and cinnamon together with a large spoon, mashing and beating against the side of the bowl until the mixture is light and fluffy. Beat in the egg yolks one at a time and then the egg whites, beating vigorously until the batter is smooth. Add the flour, 1/4 cup at a time, and continue to beat until all the flour has been absorbed. Then stir in the coconut. With a pastry brush, liberally coat the insides of two 12 cup muffin tins with melted butter. Pour enough batter into each cup to fill it about halfway. Place the filled muffin tins in one or two large shallow baking pans and pour in enough boiling water to reach at least halfway up the side of the tins. Bake the cupcakes in the middle of the oven for 40 minutes, until they are slightly brown on top. Let them cool to room temperature, then run a small, sharp knife around the inside rim of each muffin tin, invert the pans, and turn the cupcakes out onto a rack to cool.

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