Coconut Cupcakes And Fluffy Frosting Recipe
Make these delicious cupcakes today! What a tasty and easy dessert that will be great at coffee break or after the evening meal.
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut
3/4 cup butter, at room temperature
1 1/3 cups granulated sugar
2 large eggs plus and extra 2 large egg whites
3/4 cup unsweetened coconut milk
1 1/2 teaspoons pure vanilla extract
Coconut Cream Cheese Frosting
16 oz. cream cheese at room temperature
1/2 cup butter at room temperature
1 Tablespoon pure vanilla extract
1 Tablespoon unsweetened coconut milk
5-6 cups confectioners' sugar (more or less)
1 cup shredded coconut for garnish
Optional: 12 fresh raspberries
Preheat the oven to 350F.
Line a 12 hole standard muffin tin with paper liners.
In a mixing bowl, stir together the flour, baking powder, salt and coconut. Set aside.
In another mixing bowl add the butter and using an electric mixer beat until creamy. Add the sugar and mix in. Add the eggs, one at a time and beat in. Add the egg whites and mix in.
Add the coconut milk and vanilla and mix in.
Add the flour mixture in three batches and mix in on low speed.
Divide the batter evenly into the baking cups. Fill each to 2/3 full.
Place into the preheated oven and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Remove and place the pan onto a cooling rack. After 10 minutes remove from the tin and place each cupcake onto the cooling rack.
Meanwhile, as the cupcakes are baking you can make the frosting.
Put the cream cheese and butter into a mixing bowl and using an electric mixer on medium beat until creamy. Add the vanilla and coconut milk and mix in.
Add the confectioners' sugar a cup at a time until you get to the desired consistency. You may not use 6 cups. Place in the refrigerator to cool for 10 minutes before frosting.
When the cupcakes are cooled, frost each one and sprinkle with coconut. Garnish each with a fresh raspberry if desired.