I wanted fluffy and moist cupcakes. So I made these so I could play around with the toppings.If you make the meringue nice and thick, the cupcakes will rise nicely.The cakes will be more moist if you bake in a muffin pan rather than paper cups, so I recommend that you use a muffin tray for these. Recipe by Shokora vanilla

lovely and chocolatey... the us measurements dont seem to be working properly on this receipe :(

The foundation of these cupcakes is not a spongecake batter, but a butter cake batter (there's a difference)!Without even adding heavy cream or milk, you can make a fluffy cake.It's a great snack for young children.I used to use whipped cream but...This recipe is for 5 cupcakes, but you can make 6 out of it.If you're planning to store it in the refrigerator, it will harden, so take it out to decorate at room temperature before eating. For 5 muffin molds/cupcake papers are deepness #9. Recipe by ko-ko

I searched through American cookbooks to make refreshments for my child's school functions and for parties. The standard recipe is probably a little bit too sweet for Japanese people, so I adjusted the ingredients.Use a measuring spoon to measure the ingredients. The baking time varies depending on each household's oven, so adjust accordingly. I bake mine for 23 minutes. I used American cupcakes as a reference for this recipe, so they might be too sweet. But even if you decrease the sugar amount, they're still moist. For 9 cm [3.5 in] x 4 cm = 12-16 cupcakes/7 cm x 3 cm = 25-32 cupcakes. Recipe by Du-ma

More Details athttp://www.chez-k.org/english/cupcakes/coconut-cupcakes/

A note about the flour: all-purpose works, it just won't produce a cupcake quite as soft as cake flour or Canadian Flour.

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