The Ultimate Coconut Cupcakes.

All I have to say is... These are crazy coconutty. So if you do not like coconut. Look awayy...

Coconut Cupcakes!

 

Ingredients:

1 and 3/4              All-purpose flour
2 tsp.                    Baking powder
1/2 tsp.                 Salt
1/2 cup                 Shredded sweetened coconut
3/4 cup                 Unsalted butter, room temp.
1 and 1/3 cup       Sugar
2                          Eggs (whole), room temp.
2                          Egg whites, room temp 
1 and 1/2 tsp.      Pure vanilla extract
3/4 cup               Unsweetened coconut milk

Method:

Preheat oven to 350 and line standard muffin tins with paper liners. Whisk together AP flour, baking powder, and salt. Run the shredded coconut through a food processor until it is finely ground. Whisk coconut into flour mixture. In an electric mixer at medium speed, cream together butter and sugar until light and fluffy. Gradually add eggs, egg whites, and vanilla until completely incorporated (make sure to scrape down the sides of the bowl so that you don't get a lump of sugar/butter in your cupcake.... yuck!... or yum?). Reduce speed and add flour mixture alternately with coconut milk (about 3 shifts). Distribute evenly into lined cups (this recipe makes about 20 average cupcakes... I would not stretch it for more unless you are making minis). Bake for 20 minutes or until a toothpick comes out clean. Let cool.

Coconut frosting:

1/2 cup                  Unsalted butter, room temp.
1 tsp.                     Coconut extract
3 cups                   Powdered sugar
4 tbls.                   Coconut milk
                             (Shaved coconut lightly toasted for decorating)

In an electric mixer, cream butter and coconut extract together. Add powdered sugar gradually until creamy (it will look lumpy and dry at first). Add coconut milk slowly until incorporated.