Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes

By Meals_by_Mel

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup packed sweetened shredded coconut
• 6 ounces (1 1/2 sticks) unsalted butter, softened
• 1 1/3 cups sugar
• 2 large eggs plus 2 large egg whites
• 3/4 cup unsweetened coconut milk
• 1 1/2 teaspoons pure vanilla extract
• Seven -Minute Frosting
• 1 1/3 cups large-flake unsweetened coconut

Details

Servings 21
Adapted from marthastewart.com

Preparation

Step 1

Directions

Make cupcakes as directed in Basic Cupcake How-To, adding sweetened coconut to dry ingredients, and using coconut milk and vanilla for wet ingredients. Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.

From Martha Stewart Living,

February 2009