Anthony's Coconut Custard Cupcakes

Anthony likes treats that are rich and flavorful without being excessively sweet or gooey. I made these cupcakes for his birthday and they suit him perfectly. They're eggy enough to feel like custard, yet cakey enough that you know you're not just mainlining egg yolks. And how can anything so redolent of coconut and vanilla not taste heavenly?

Also, don't be put off by the Bisquick. It makes these so simple and doesn't demean the flavor in the slightest.

2 c. milk
3/4 c. sugar
1/2 c. Bisquick, or in the alternative, Trader Joe's Buttermilk Pancake and All Purpose Baking Mix
4 eggs
1/4 c. butter, softened
1 1/2 tsp. vanilla
1 c. flaked coconut

Preheat oven to 350 F. Line muffin tins with paper cupcake cups.

Combine all ingredients in food processor with pinwheel blade. Whirl for a minute or so until uniformly combined. Now eyeball it. If the batter looks too runny to you, add a bit more Bisquick. Ladle batter into paper-lined muffin tins.

Bake cupcakes until golden-browned, around 20 minutes (again, eyeball it).