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1
Preheat the oven to 375.
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2
Film the inside of the muffin/cupcake cups with nonstick cooking spray; set aside.
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3
Sift the flour, baking soda, salt and nutmeg onto a sheet of waxed paper.
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4
Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 3 minutes.
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5
Add half of the superfine sugar and beat for 1 minute; add the balance of the superfine sugar and beat for 2 minutes longer.
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6
Beat in the eggs, one at a time, mixing for 45 seconds after each addition.
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7
Blend in the vanilla extract.
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8
Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even textured.
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9
On low-speed, alternately add the sifted mixture in three additions with the sour cream in two additions, beginning and ending with the sifted mixture.
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10
The batter will be smooth, moderately thick, and buttercream-like.
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11
On low speed blend in the coconut.
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12
Divide the batter among the prepared muffin/cupcake cups, mounding it slightly in the center.
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13
Bake the cupcakes for 30 to 35 minutes (hs note: less if you use smaller tins), or until risen and completely set.
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14
When baked, a wooden pick inserted in the center of a cupcake will withdraw clean.
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15
Cool the cupcakes in the pans on racks for 15 minutes.
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16
Carefully remove the cupcakes to cooling racks.
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17
Cool completely.
