Skill required: Advanced beginner
3 3/4 cups old-fashioned rolled oats
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup oat bran
2 teaspoons ground cinnamon
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs
2 teaspoons vanilla
1 cup sour cream
1 1/2 cups raisins
1 cup sweetened flaked coconut
1. Preheat oven to 375 degrees F.
2. Line 3 standard 12-cup muffin tins with paper liners; set aside.
3. Whisk 2 cups oats, the flour, baking powder, baking soda, salt, bran, and cinnamon in a medium bowl; set aside.
4. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy.
5. Mix in eggs, 1 at a time, and vanilla.
6. Reduce speed to low. Add flour mixture and mix until just combined.
7. Mix in sour cream.
8. Stir in raisins with a rubber spatula.
9. Transfer 2 3/4 cups batter to a small bowl and stir in remaining 1 3/4 cups oats and the coconut; set aside.
10.Spoon 2 1/2 tablespoons plain batter into each prepared muffin cup; top with 1 1/2 tablespoons oat-coconut batter.
11.Bake until golden and a cake tester inserted into centers comes out clean, 18 - 20 minutes.
12.Transfer to wire racks; let cool completely.
Yield: 30 - 36 cupcakes.
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