Coconut Cupcakes With White Chocolate Cream Cheese Frosting
(from saymyname’s recipe box)
12 cupcakes
Source: Cuisine at Home
Ingredients
- For the Cupcakes:
- 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
- 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 flaked coconut
- Frosting:
- 8 ounces cream cheese, room temperature (do not use nonfat)
- 1/2 cup unsalted butter, room temperature (1 stick)
- 2 ounces white chocolate, melted
- 1/2 lime, juice of
- 2 cups powdered sugar
- 1 1/2 cups sweetened flaked coconut (for topping)
Directions
-
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.
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Blend until butter lightens in color and texture, 4 minutes.
-
Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions. Fold in coconut using a rubber spatula.
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Scoop batter into prepared tin, filling each about 3/4 full.
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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 frosting, beat cream cheese and butter with an electric mixer until smooth.
-
Add melted white chocolate and lime juice; beat to blend.
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Add powdered sugar and beat until smooth (it will be gooey).
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Spread 3 Tbsp frosting on each cupcake.
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Top cupcakes with coconut.