Ingredients
1½cupscake flour
1½tspbaking powder
¼tspsalt
½cupbutter,unsalted, at room temperature
¾cupsgranulated sugar
1egg,large, at room temperature
2egg whites,large, at room temperature
1tspcoconut extract
½tspvanilla extract
⅔cupcoconut milk,canned, at room temperature
1⅓cupscoconut,unsweetened, shredded
14tbspbutter,at room temperature, preferably 8 tbsp unsalted 6 tbsp salted
3cupspowdered sugar
1tspcoconut extract,to taste
3tbspcoconut milk,canned
Preparation
In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until pale and fluffy.
Add in powdered sugar, coconut extract and 2 tablespoons of coconut milk and mix until pale and fluffy, while adding in remaining coconut milk to thin if needed.
Preheat oven to 350 degrees F. Line a muffin pan with 12 paper cupcake liners, set aside.
Sift cake flour into a medium mixing bowl. Add in baking powder and salt and whisk for 20 seconds to evenly distribute.
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.
Add in ⅓ of the flour mixture and mix on low speed just until combined then blend in ½ of the coconut milk, mixing just until combined. Mix in another ⅓ of the flour mixture, then mix in remaining ½ of the coconut milk (again mixing just until combined after each addition). Finish by mixing in the last ⅓ of the flour mixture.
Remove bowl and scrape sides and bottom of bowl with a spatula and fold gently just until evenly incorporated. Divide batter among paper lined muffin cups filling each cup about ⅔ full.
Bake in preheated oven for 18 to 20 minutes until toothpick inserted into center comes out clean. Cool cupcakes on wire rack for 1 hour.
Pour coconut into a small bowl. Once cupcakes are cool, frost with coconut frosting, then immediately after frosting each cupcake dip tops in coconut to fully cover.
Serve and enjoy.
