Ingredients: |
Ingredients: 2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sweetened flaked coconut
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1/2 tsp coconut extract or vanilla extract
3/4 cup light coconut milk (not cream of coconut)
Coconut White Chocolate Frosting:
1 cup (6oz) white chocolate baking chips
1/2 cup (1 stick) unsalted butter, softened
1 brick (8oz) cream cheese, softened
1/2 tsp coconut extract
2 1/2 cups confectioners sugar
Garnish: sweetened flaked coconut toasted
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Directions: |
Directions:Heat oven to 350º. Line 24 muffin cups with paper liners. Whisk flour, baking powder and salt in a medium bowl, stir in coconut. Beat butter and sugar in large bowl with electric mixer until creamed, about 2 minutes. Add eggs one at a time, until blended. Beat in coconut extract. With mixer on low speed, alternately beat in flour mixture and coconut milk, beginning and ending with flour mixture. Until just blended. Spoon about 1/4 cup batter into each muffin cup. Bake 20-23 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely. For Frosting, melt white baking chips in a small glass bowl in microwave as package directs. Beat butter, cream cheese and coconut extract in large bowl with electric mixer until creamed and blended. Beat in melted white chocolate until blended. On low speed, gradually beat in confectioners sugar. Spread 2 tbsp frosting onto each cupcake, sprinkle tops with toasted coconut. |
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