COCONUT CUPCAKES
Fluffy coconut cupcakes made with coconut milk and topped with smooth coconut buttercream and coconut flakes.
INGREDIENTS
For the coconut cupcakes
3 cups cake flour 4 ½ teaspoons baking powder
½ teaspoon salt 1 cup unsalted butter, room temperature 2 ⅓ cups granulated sugar 5 large egg whites
½ cup milk 1 cup unsweetened canned coconut milk
½ cup sweetened shredded coconut
For the coconut buttercream
2 cups unsalted butter, room temperature 8 cups icing sugar 4 teaspoons coconut extract
½ cup whipping cream
½ cup coconut milk 2 cups sweetened shredded coconut
INSTRUCTIONS
Prepare the coconut cupcakes
Preheat the oven to 350 degrees and line the muffin tin with muffin cups.
In a medium bowl, mix together the dry ingredients: Flour, baking powder and salt.
In another bowl, whisk together the egg whites, milk and coconut milk.
In the bowl of the stand mixer, beat the butter and sugar on high speed for 2 minutes until light and fluffy.
Slowly add the flour mixture until combined.
Gradually add the egg mixture and beat until combined.
Stir in the coconut flakes.
Fill the muffin tins to ¾ full.
bake for 15-18 minutes, or until a toothpick just picks out a few crumbs.
Cool the muffins in the tin for 5 minutes, then cool on a wire rack.
Prepare the coconut buttercream:
Beat the butter and coconut extract in the bowl of a stand mixer on medium speed for 2 minutes until smooth.
Reduce mixer speed to low and slowly add icing sugar 1 cup at a time while mixer continues to run until smooth.
Whisk together the whipping cream and coconut milk and slowly add to the frosting, continuing to whisk until smooth.
Prepare a piping bag with a large round tip and pipe in the icing.
Pipe the coconut buttercream onto the cupcakes and then dip upside down into the reserved coconut flakes to cover the top and pile up like a snowball.
