Flaked Coconut Cupcakes

 

 

I don't even like coconut that much but I love these cupcakes.  The frosting is the most banging-est frosting ever! This is one of my Cuisine At Home recipes that has only been slightly tweaked!

 

 

 

 

 

 

Flaked Coconut Cupcakes
Adapted from Cuisine At Home

What you need:

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon table salt
• 3 large egg whites
• 3/4 cup coconut milk or 3/4 cup whole milk (not sweetened coconut milk)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup sugar
• 1/2 cup unsalted butter, room temperature (1 stick)
• 1 cup sweetened shredded coconut

 

For the frosting:

• 4 ounces cream cheese, room temperature (do not use nonfat)
• 1/4 cup unsalted butter, room temperature (1 stick)
• 1 teaspoon coconut extract
• 2 ounces white chocolate, melted (30 seconds in the microwave)
• Zest of 1 lime
• Juice of 1 lime
• 1-2 cups powdered sugar
• 1 cup sweetened flaked coconut (for topping) 

What to do:

• Preheat oven to 350°F. Line a regular sized muffin tin with cupcake papers
• Sift flour, baking powder and salt together in a bowl
• In a measuring cup combine egg whites, coconut milk and extracts
• Cream together sugar and butter with an electric mixer on medium speed.  Blend until butter lightens in color and texture
• Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions
• Fold in coconut using a rubber spatula.  Scoop batter into prepared tin, filling each about 3/4 full
• Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes
• Cool in the pan 5 minutes; remove completely

 

For the frosting:

• Beat cream cheese and butter with an electric mixer until smooth
• Add melted white chocolate, lime juice and coconut extract,  beat to blend
• Add powdered sugar and beat until smooth (it will be gooey).
• Spread 3 Tbsp frosting on each cupcake
• Top cupcakes with coconut

 

 

Originally posted March 2011