- 1 1/2 cups (300 g) sugar
- 6 large egg whites
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2/3 cup (160 g) coconut milk
Add the sugar and egg whites to the bowl of a stand mixer and whisk to combine. Set over a pan of simmering water and heat, whisking almost constantly, until the mixture is hot to the touch and the sugar has dissolved. You can test it by rubbing a bit of the mixture between your fingertips - it shouldn't feel grainy. This will take about 6-8 minutes.
Attach the bowl to your stand mixer which is fitted with the whisk attachment. Beat on medium high speed until the mixture is a fluffy meringue and is cool to the touch, about 6-8 minutes. Cut the butter into 2-inch pieces, and, with the mixer on low, add a few pieces at a time until they've all been added. Increase the speed to medium high and continue beating until the butter is incorporated and the frosting is smooth and fluffy, about 4-5 minutes. Don't worry if it looks curdled, just keep beating and it will come together.
Add the vanilla extract, salt and coconut milk to the frosting and beat on medium-high speed until the coconut milk is incorporated and the mixture is once again fluffy and smooth. Transfer the frosting to a piping bag fitted with a decorative tip. Pipe some frosting onto each cupcake (you should have enough for a good-sized mound if you like a lot :) ). Store the cupcakes in an airtight container at room temperature for up to 3 days.