Coconut cupcakes

Coconut cupcakes Email, RSS FollowPin It



For the cupcakes:
1 1/2 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup coconut milk
For the frosting:
3/4 cup (1 1/2 sticks) unsalted butter
2 1/2 cups confectioners’ sugar
3 tablespoons coconut milk
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 cup unsweetened shredded coconut, toasted
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Make the cupcakes: Heat oven to 350° F. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla, scraping down the sides of the bowl as necessary.
Reduce mixer speed to low. Add the flour mixture in 3 additions and the coconut milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool in the tin for 10 minutes, then transfer to a rack to cool completely.
Make the frosting: Using an electric mixer, beat the butter, sugar, coconut milk, vanilla, and salt on high until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as necessary. Frost the cupcakes and sprinkle with the toasted coconut.Email, RSS FollowPin It

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