| How To Cook: |
|
|
1. Preheat the oven to 350°. 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.
|
2. Beat in the egg yolks one at a time and then the egg whites, beating vigorously until the batter is smooth. Add the flour, ¼ cup at a time, and continue to beat until all the flour has been absorbed. Then stir in the coconut.
|
3. 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.
|
4. 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.
|
5. 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 on a rack to cool.
|
|
