- 18
Ingredients
- CUPCAKES:
- 3/4 C. butter
- 1 1/2 C. sugar
- 6 large egg whites
- 1 tsp. vanilla extract
- 1/2 tsp. coconut extract
- 3 C. cake flour
- 1 T. baking powder
- 1/4 tsp. salt
- 1 C. plus 3 T. coconut milk, divided
- 1 T. amaretto liquer
- COCONUT CREAM CHEESE FROSTING:
- 8 oz. pkg. cream cheese, softened
- 1/2 C. butter, softened
- 1 T. coconut milk
- 1/2 tsp. vanilla extract
- 1/2 tsp. coconut extract
- 16 oz. pkg. powdered sugar
Preparation
Step 1
FOR CAKE:
1. Preheat oven to 350*F.
2. Beat butter at medium speed with an electric mixer until fluffy and creamy. Gradually add sugar, beating until well blended. Add egg whites, 1 at a time, beating until blended after each addition. Add extracts, beat well.
3. Combine flour, baking powder and salt; add to butter mixture alternately with 1 C. coconut milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
4. Divide batter evenly among 18 paper-lined cups of muffin pan. Bake for 20-23 minutes or until batter is set but centers of cupcakes still look slightly wet. (Do not overcook.) Cool in pans 10 minutes; transfer to wire racks.
5. Combine amaretto liquer and remaining 3 T. coconut milk; stir well. Spoon mixture evenly over tops of warm cupcakes, spreading with back of spoon. Cool completely.
FOR FROSTING:
6. Beat first 5 ingredients at high speed with an electric mixer until creamy and smooth. Add powdered sugar; beat until well blended, stopping to scrape down sides.
7. Frost cupcakes and sprinkle toasted coconut. Store at room temperature.