Thread: Yummy Coconut Cupcakes!

Okay this is so not healthy, but so good.

2 1/4 cups all-purpose flour
2 tsp baking powder
1 cup sweetened flaked coconut
2 sticks unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1 tsp vanilla extract
13.5 fluid ounces can of coconut milk (not cream of coconut)

Coconut–White Chocolate Frosting
1 cup (6 oz) white chocolate baking chips
1 stick unsalted butter, softened
1 brick (8 oz) cream cheese, softened
1 tsp vanilla extract
2 1/2-3 cups confectioners’ sugar

Garnish: sweetened flaked coconut, toasted


Recipe Preparation
1. Heat oven to 350°F. Line muffin cups with paper liners.2. Whisk flour, baking powder and in a medium bowl; stir in coconut.

3. Beat butter and sugar in large bowl with electric mixer until creamed, about 2 minutes. Add eggs, one at a time, until blended. Beat in vanilla extract.

4. With mixer on low speed, alternately beat in flour mixture and coconut milk beginning and ending with flour mixture, until just blended.

5. Spoon about 1/4 cup batter into each muffin cup. Bake 20 to 23 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.

6. Frosting: Melt white baking chips in a small glass bowl in microwave as package directs. Beat butter, cream cheese and vanilla extract in large bowl with electric mixer until creamed and blended. Beat in melted white chocolate until blended. On low speed, gradually beat in confectioners’ sugar.

7. Spread frosting onto each cupcake; sprinkle tops with toasted coconut

empowertofight, Oh, I love coconut!
May have to try this recipe, soon. Thanks!