1. Sift together:
2/3 Cups all purpose flour
3/4 TBSP. baking powder
1 TBSP ground ginger
pinch of salt
2. Cream with mixer
1/2 Cup sugar (you can use half and half with brown sugar)
1 large TBSP grated coconut
Half an orange zest
3. Then add and mix:
85 gr. melted butter
4. Fold the moist mixture into the dry ingredients.
Leave it to sit for an hour or so in the fridge, it helps the batter to rise better when cooked.
Fill muffin molds or cupcake liners until 3/4 of their height.
5. Cook: around 20 min. in a medium oven.
Test with a toothpick, it should come out dry when done.
Wait for them to cool down and generously sprinkle with icing sugar.
These cupcakes dont necesarily rise in the curvy way, they are a very delicate treat and taste even better the next day.