Page 356 - Cupcakes

2 cups self-rising flour

1. Place a rack in the center of the oven and preheat the oven to 400°F. Mist the
bottom of 12 muffin cups with the vegetable oil spray. Set the pan aside.

2. Prepare the crumble: Place the sugar, flour, and butter in a small bowl. Work
the butter into the mixture using a fork. Stir in the coconut and set the crumble
aside.

the Cupcake Doctor says...

It’s important to use unsalted butter in this recipe, because the self-rising
flour is salty.

3. Prepare the muffin batter: Place the butter and sugar in a large mixing bowl.
Blend with an electric mixer on medium-high speed until the mixture is creamy,
30 seconds. Add the egg, pineapple and juice, milk, and vanilla and blend on low
speed until just combined, 30 seconds. Stop the machine and scrape down the
sides of the bowl with a rubber spatula. Fold in the flour with a wooden spoon or
the rubber spatula, 25 strokes. The batter will still be a little lumpy. Spoon or
scoop ¼ cup batter into each prepared muffin cup, filling it two thirds of the way
full. Sprinkle a heaping teaspoon of crumble topping on each muffin and gently
press the topping into the batter. Place the pan in the oven.

4. Bake the muffins until they are lightly golden and just spring back when
lightly pressed with your finger, 18 to 20 minutes. Remove the pan from the
oven and place it on a wire rack to cool for 5 minutes. Run a dinner knife around

the edges of the muffins, lift them up from the bottoms of the cups using the end
of the knife, and pick them out of the cups carefully with your fingertips. Place
them on a wire rack to cool for 15 minutes. The muffins are ready to serve.

Store these muffins, in a cake saver or under a glass dome, at room
temperature for up to 5 days or freeze them, wrapped in aluminum foil or in a
cake saver, for up to 6 months. Thaw the muffins overnight in the refrigerator

before serving.