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1
Preheat oven to 350F.
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2
Grease and flour sixteen medium (2 3/4 inch) muffin cups, tap out excess flour, or line them with cupcake liners.
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3
Sift flour, baking powder and salt together onto a piece of wax paper; set aside.
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4
Beat butter on medium speed until lighter in color. Add sugar in a steady stream, then stop the mixer to scrape down the bowl.
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5
Return to medium speed and beat until mixture is very light in color and texture, stopping occasionally to scrape down the bowl.
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6
Add the slightly beaten egg (ensure it's at room temperature) a tablespoon at a time. If mixture looks curdled, stop, increase mixer speed to high and beat until mixture looks smooth and shiny again.
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7
In 3 additions, add flour mixture, alternating with 2 additions of coconut milk. (flour-milk-flour-milk-flour) After each addition, scrape down the sides and beat until smooth.
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8
Beat in vanilla extract with the final addition of coconut milk.
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9
Using a rubber spatula, fold in the coconut flakes and almonds (if using).
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10
Spoon the batter into prepared cups, filling them about 2/3 full. Sprinkle the top with some toasted almond flakes, if desired.
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11
Bake for 20 mins, until the tops spring back when lightly pressed and a toothpick inserted in the centers comes out clean.
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12
Transfer the pan to a wire rack, cool for 10 mins. Remove cupcakes from the pan and cool completely on wire rack, top side up.
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13
If using the nougatine sticks: Just before serving, poke two nougatine sticks into each cupcake in a crisscross fashion.
