Coconut Cupcakes with White Chocolate Cream Cheese Frosting

By charlotteh371

Ingredients

• For the Cupcakes
• 1 3⁄4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 ⁄2 teaspoon table salt
• 3 large egg whites
• 3 ⁄4 cup coconut milk or 3⁄4 cup whole milk
• 1 teaspoon vanilla extract
• 1 ⁄2 teaspoon almond extract
• 3 ⁄4 cup sugar
• 1 ⁄2 cup unsalted butter, room temperature (1 stick)
• 1 cup sweetened flaked coconut
• Frosting
• 8 ounces cream cheese, room temperature (do not use nonfat)
• 1 ⁄2 cup unsalted butter, room temperature (1 stick)
• 2 ounces white chocolate, melted
• 1 ⁄2 lime, juice of
• 2 cups powdered sugar
• 1 1⁄2 cups sweetened flaked coconut (for topping

Preparation

Step 1

Preheat oven to 350°F.
Line a regular sized muffin tin with cupcake papers.
Sift flour, baking powder and salt together in a bowl.
In a measuring cup combine egg whites, coconut milk and extracts.
Cream together sugar and butter with an electric mixer on medium speed.
Blend until butter lightens in color and texture, 4 minutes.
Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
Fold in coconut using a rubber spatula.
Scoop batter into prepared tin, filling each about 3/4 full.
Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
Cool in the pan 5 minutes; remove completely.
For frosting, beat cream cheese and butter with an electric mixer until smooth.
Add melted white chocolate and lime juice; beat to blend.
Add powdered sugar and beat until smooth (it will be gooey).
Spread 3 Tbsp frosting on each cupcake.
Top cupcakes with coconut.