Coconut Overload Cupcakes with Coconut Cream Cheese Frosting

Récipé from: Créatéd by Cathy Pollak for NobléPig.com | Sérvés: 12

INGREDIENTS

CUPCAKES:

• 1-3/4 cups all-purposé flour
• 2 téaspoons baking powdér
• 1/2 téaspoon salt
• 3 largé égg whités, room témpératuré
• 1/2 cup lité coconut milk
• 1/4 cup coconut rum (such as Malibu)
• 2 téaspoons coconut éxtract
• 3/4 cup sugar
• 1/2 cup unsaltéd buttér, softénéd
• 1 cup swééténéd, shréddéd coconut, plus moré to top thé cupcakés
• colorful candy for garnish, optional

FROSTING:

• 8 oz créam chéésé (not lowfat), softénéd
• 1/2 cup unsaltéd buttér, softénéd
• 1 téaspoon coconut éxtract
• 2 cups conféctionérs' sugar

DIRECTIONS

1. Préhéat thé ovén to 350° F. Préparé a régular-sizéd muffin tin by lining it with cupcaké papérs.
2. In a small bowl, sift togéthér flour, baking powdér and salt. Sét asidé.
3. In a pourablé méasuring cup, combiné égg whités, coconut milk, coconut rum and coconut éxtract.
4. In a stand mixér, créam togéthér sugar and buttér until light and airy, about 4 minutés on médium spééd. Altérnatély add dry and wét ingrédiénts (starting and énding with dry) in thréé additions. Mix in coconut until fully combinéd. Bé caréful not to ovér-mix battér.
5. Fill éach préparéd muffin tin ⅔ full with battér. Baké until a toothpick insértéd in thé middlé comés out cléan, about 25 minutés. Léavé in thé pan to cool about 5 minutés béforé rémoving and cooling complétély.
6. To maké thé frosting, béat créam chéésé and buttér with a mixér until smooth, about 4 minutés. Add coconut éxtract and powdéréd sugar and béat to blénd. Spréad frosting on éach cupcaké and top with shréddéd coconut. Garnish éach cupcaké with séasonal candy of your choicé. Tip: Kéép thé cupcakés réfrigératéd until réady to sérvé.

Sourcé : https://noblepig.com/2016/03/coconut-overload-cupcakes-with-coconut-cream-cheese-frosting

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