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Cupcakes: Coconut Cupcakes with Coconut Cream Cheese Frosting

Source of Recipe


Coastal Living, April 2010



List of Ingredients



• ¾ cup butter, softened
  
• 1½ cups sugar
  
• 6 large egg whites
  
• 1 tsp vanilla extract
  
• ½ tsp coconut extract
  
• 3 cups cake flour
  
• 1 Tbsp baking powder
  
• ¼ tsp salt
  
• 1 cup plus 3 Tbsp coconut milk, divided
  
• 1 Tbsp amaretto liqueur (amaretto)
  
• Coconut-Cream Cheese Frosting (recipe follows)
  
• 1½ cups (large-flake) unsweetened coconut, toasted
  






Instructions



1. Beat butter at medium speed with an electric mixer until fluffy and creamy. Gradually add sugar, beating until well blended. Add egg whites, one at a time, beating until blended after each addition. Add extracts; beat well.
   
   
2. Combine flour, baking powder, and salt; add to butter mixture alternately with 1 cup coconut milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Divide batter evenly among 18 paper-lined cups of muffin pans. Bake at 350° for 20 to 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.
   
   
3. Combine amaretto liqueur and remaining 3 tablespoons coconut milk; stir well. Spoon mixture evenly over tops of warm cupcakes, spreading with back of spoon. Cool completely. Frost cupcakes with Coconut-Cream Cheese Frosting, and sprinkle with toasted coconut. Serve at room temperature.Makes 1½ dozen.
   
   ............
   
   COCONUT-CREAM CHEESE FROSTING
   
   • 1 (8-ounce) package cream cheese, softened
   • ½ cup butter, softened
   • 1 Tbsp coconut milk
   • ½ tsp vanilla extract
   • ½ tsp coconut extract
   • 1 (16-ounce) package powdered sugar
   
   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.
   
   Makes 2½ cups.