Coconut Cupcakes with Coconut Buttercream Frosting

Really though these are one of my all time favorite cupcakes. Who knows maybe I say that a lot but these would definitely make it to top 5 – along with Chocolate Cupcpakes, Vanilla Bean Cupcakes, Pineapple Upside Down Cupcakes or Pina Colada Cupcakes (they’re just too cute with those little tiny umbrellas), and Carrot Cake Cupcakes (and they carrot decoration is a must :)).

Ingredients

• 1 1/2 cups (198g) cake flour*
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (113g) unsalted butter, at room temperature
• 3/4 cups (160g) granulated sugar
• 1 large egg, at room temperature
• 2 large egg whites, at room temperature
• 1 tsp coconut extract
• 1/2 tsp vanilla extract
• 2/3 cup (155ml) canned coconut milk, at room temperature
• 1 1/3 cups (115g) shredded unsweetened coconut

Coconut Buttercream Frosting

• 14 Tbsp (198g) butter, at room temperature (preferably 8 Tbsp unsalted 6 Tbsp salted)
• 3 cups (380g) powdered sugar
• 1/2 - 1 tsp coconut extract, to taste
• 2 - 3 Tbsp (45ml) canned coconut milk

Instructions
For the cupcakes:

1. Preheat oven to 350 degrees. Line a muffin pan with 12 paper cupcake liners, set aside.
2. Sift cake flour into a medium mixing bowl. Add in baking powder and salt and whisk 20 seconds to evenly distribute.
3. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until very pale and fluffy. Mix in egg then mix in egg whites one at a time. Blend in coconut extract and vanilla extract.
4. For full instructions : www.cookingclassy.com

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