Coconut Cupcakes

By AzWench

Don't substitute cream of coconut for the coconut milk. Cream of coconut has added sugar and thickeners, while coconut milk is made by simmering coconut meat with water, then straining it.

Ingredients

• FOR THE CUPCAKES, SIFT:
• 1 3/4 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. table salt
• COMBINE:
• 3 egg whites
• 3/4 cup coconut milk or whole milk
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• CREAM:
• 3/4 cup granulated sugar
• 1 stick unsalted butter, softened (8 Tbsp.)
• FOLD IN:
• 1 cup sweetened shredded coconut
• FOR THE FROSTING, BEAT:
• 8 oz. cream cheese, softened
• 1 stick unsalted butter, softened (8 Tbsp.)
• 2 oz. white chocolate, melted
• Juice of 1/2 a lime
• 2 cups powdered sugar
• 1 1/2 cups sweetened shredded coconut

Preparation

Step 1

Preheat oven to 350°. Line a muffin pan with paper liners.

For the cupcakes, sift together flour, baking powder, and salt.

Combine egg whites, coconut milk, vanilla, and almond extract in a measuring cup.

Cream granulated sugar and 1 stick butter with a mixer on medium speed until butter lightens in color and texture, 4 minutes. Alternately add flour mixture and egg white mixture (starting and ending with flour) until incorporated.

Fold in 1 cup coconut using a rubber spatula. Scoop batter into prepared pan, filling each well about three-quarters full. Bake cupcakes until a toothpick inserted in the centers comes out clean, 25–30 minutes. Let cupcakes cool in the pan 5 minutes; remove and let cool completely.

For the frosting, beat cream cheese and 1 stick butter with a mixer until smooth. Add white chocolate and lime juice; beat to blend. Add powdered sugar and beat until smooth (mixture will be gooey). Spread 3 Tbsp. frosting on each cupcake; top with 11/2 coconut.