4 tablespoons (½ stick) unsalted butter, melted
¾ cup sugar
3 tablespoons light brown sugar
½ cup vegetable oil
1 teaspoons vanilla extract
⅔ cup buttermilk
1 ¼ cup flour
1 tablespoon baking powder
¾ teaspoon salt
1 cup sweetened flaked coconut
Preheat the oven to 350°F. Line the cupcake pan with cupcake liners.
In a medium bowl whisk together your butter, sugar and eggs until well combined. Whisk in oil and vanilla. Whisk in buttermilk.
In a large bowl, combine your flour, baking powder and salt, then whisk in your wet mixture until smooth. Stir in your coconut.
Use a ¼ cup to scoop your batter into the cupcake tin. Bake for 18 to 20 at 350°F minutes - until the tops brown slightly and they toothpick clean (see page 000). Using oven mitts, remove from the oven and cool completely in the tin.