Chocolate Chip & Coconut Cupcakes

Ingredients:
2 eggs, at room temperature
1 1/2 cups flour
3/4 cup sugar
1/2 cup butter, at room temperature
1/3 cup milk
¼ cup semisweet mini chips
¼ cup unsweetened coconut flakes
2 teaspoons baking powder
1 1/2 teaspoons vanilla paste

Directions:

Preheat oven 350. Line or grease and flour 12 cupcake wells. In a large bowl cream together butter, sugar and vanilla. Add baking powder and eggs. Beat briefly, and then add milk, and flour alternately beginning and ending with flour. Mix until thoroughly combined then fold in the coconut and chips. Divide evenly among 12 cupcake wells. Bake for 20 minutes or until a toothpick inserted in the center of the center cupcake comes out clean. Remove to wire rack, cool then ice.

My thoughts:

I got up early this morning to make these pretty cupcakes. They look like plain vanilla cupcakes but when you bite in, there are some surprises: tiny flecks of vanilla beans, mini chips and almost undetectable to the naked eye- bits of coconut. They are also very moist and fluffy, which I think is perfect for Springtime. I iced mine with a simple petal pink vanilla buttercream, but I bet a cream cheese or coconut icing (or even chocolate!) would be divine.