Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes

By cnash

Ingredients

• 1.75 cup(s) all-purpose flour
• 2.00 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 1/2 cup(s) (packed) sweetened shredded coconut
• 6.00 ounce(s) (1 1/2 sticks) unsalted butter, softened
• 1.3333 cup(s) sugar
• 2.00 large eggs
• 2 large egg whites
• 3/4 cup(s) unsweetened coconut milk
• 1.50 teaspoon(s) pure vanilla extract
• Seven -Minute Frosting
• 1.3333 cup(s) large-flake unsweetened coconut

Details

Servings 1
Adapted from delish.com

Preparation

Step 1

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients, including the sweetened coconut, in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.

Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with coconut-milk mixture and ending with dry ingredients. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

Once cupcakes are cool, mound Seven-Minute Frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.