I don't even like coconut that much but I love these cupcakes. The frosting is the most banging-est frosting ever! This is one of my Cuisine At Home recipes that has only been slightly tweaked!
What you need:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
3 large egg whites
3/4 cup coconut milk or 3/4 cup whole milk (not sweetened coconut milk)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup sugar
1/2 cup unsalted butter, room temperature (1 stick)
1 cup sweetened shredded coconut
For the frosting:
4 ounces cream cheese, room temperature (do not use nonfat)
1/4 cup unsalted butter, room temperature (1 stick)
1 teaspoon coconut extract
2 ounces white chocolate, melted (30 seconds in the microwave)
Zest of 1 lime
Juice of 1 lime
1-2 cups powdered sugar
1 cup sweetened flaked coconut (for topping)
What to do:
Preheat oven to 350°F. Line a regular sized muffin tin with cupcake papers
Sift flour, baking powder and salt together in a bowl
In a measuring cup combine egg whites, coconut milk and extracts
Cream together sugar and butter with an electric mixer on medium speed. Blend until butter lightens in color and texture
Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions
Fold in coconut using a rubber spatula. Scoop batter into prepared tin, filling each about 3/4 full
Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes
Cool in the pan 5 minutes; remove completely
For the frosting:
Beat cream cheese and butter with an electric mixer until smooth
Add melted white chocolate, lime juice and coconut extract, beat to blend
Add powdered sugar and beat until smooth (it will be gooey).
Spread 3 Tbsp frosting on each cupcake
Top cupcakes with coconut
No comments:
Post a Comment