Coconut Milk Cupcakes

By sandycon

Ingredients

• 4 oz / 115 g / 1 cup sweetened shredded coconut
• 8 fl oz / 240 ml / 1 cup coconut milk
• 5 egg whites
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 12 oz / 340 g / 2 1/4 cups all-purpose flour
• 12 oz / 340 g / 1 1/2 cups granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon kosher salt
• 8 oz / 225 g / 1 cup unsalted butter, softened

Details

Servings 12
Adapted from projectfoodie.com

Preparation

Step 1

Preheat the oven to 325°F. Line 12 muffin cups with paper liners. Spread the shredded coconut evenly on a baking sheet and toast for 5 to 6 minutes, tossing it midway through to make sure it browns evenly. Use a bit of caution, since a slight brown hue can go to a dark black hue in no time. Remove from the oven and either leave to cool on the pan or transfer to a sheet of wax paper. In a medium bowl, whisk together the coconut milk, egg whites, and almond and vanilla extracts. Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer. Add the toasted coconut and mix on low speed to combine. Scatter the butter over the flour and mix on low speed until the mixture is coarse and crumbly, as if making scones, for about 2 minutes. Add ½ of the coconut milk mixture and mix on medium speed for about 1 minute. Scrape down the bowl and repeat until all is incorporated. Using a large spoon or an ice cream scoop, fill each cup with batter until about ½ full. Bake for 20 to 25 minutes, or until a knife inserted comes out clean and the tops are golden brown. Be sure to check several cupcakes per tray to ensure all are done. It’s best to rotate the pans front to back, top to bottom, about ½ of the way through the baking time. Cool in the pan for about 10 minutes before removing them to finish cooling on wire racks.