Toasted Coconut Cupcakes

By á-24577

Light, airy and extra coconutty, these delicious cupcakes will be a hit every time you make them.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup shredded unsweetened coconut, toasted
• 1 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 3 eggs
• 2 tsp vanilla
• 400-mL can coconut milk
• Frosting
• 1 cup unsalted butter, at room temperature
• 3 cups icing sugar
• 1/2 cup white chocolate chips, melted and cooled
• 3 tbsp shredded unsweetened coconut, toasted (optional)

Details

Preparation time 45mins
Cooking time 120mins
Adapted from chatelaine.com

Preparation

Step 1

1 PREHEAT oven to 350F. Line 2  12-cup muffin pans with cupcake liners.

2 STIR flour with 1 cup coconut, baking powder and salt in a medium bowl until combined.

3 BEAT 3/4 cup butter with granulated sugar in a large bowl, using an electric mixer on medium, until fluffy, 3 min. Beat in eggs, 1 at a time, then vanilla. With mixer on low, beat in flour mixture in 2 parts, alternating with coconut milk. Divide batter among prepared muffin cups.

4 BAKE in centre of oven until a cake tester inserted into centre of cupcakes comes out clean, 20 to 25 min. Cool in pans on a rack, 10 min, then remove cupcakes to racks and let cool completely, about 1 hour.

5 BEAT 1 cup butter in a large bowl, using an electric mixer, until creamy, 1 min. Beat in 1 cup icing sugar and melted white chocolate, 1 min. Reduce speed and beat in 2 cups icing sugar in 2 parts. Beat on medium-high, scraping down side of bowl, until fluffy and smooth, 2 to 3 min. Frost cooled cupcakes. Sprinkle with coconut.