Coconut Cupcakes with Coconut-Cream Cheese Frosting |
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Prep Time: 24 Minutes Cook Time: 20 Minutes |
Ready In: 44 Minutes Servings: 1 |
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Create a memorable dessert packaged in a pint-size liner. These too-cute-to-eat treats get their vibrant flavor from coconut extract. Ingredients:
3/4 cup butter, softened |
1 1/2 cups sugar |
6 large egg whites |
1 teaspoon vanilla extract |
1/2 teaspoon coconut extract |
3 cups cake flour |
1 tablespoon baking powder |
1/4 teaspoon salt |
1 cup plus 3 tablespoons coconut milk, divided |
1 tablespoon amaretto liqueur |
coconut-cream cheese frosting |
1 1/2 cups large-flake unsweetened coconut, toasted |
Directions:
1. Beat butter at medium speed with an electric mixer until fluffy and creamy. Gradually add sugar, beating until well blended. Add egg whites, 1 at a time, beating until blended after each addition. Add extracts; beat well.
2. Combine flour, baking powder, and salt; add to butter mixture alternately with 1 cup coconut milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
3. Divide batter evenly among 18 paper-lined cups of muffin pans. Bake at 350° for 20 to 23 minutes or until batter is set but centers of cupcakes still look slightly wet. (Do not overcook.) Cool in pans 10 minutes; transfer to wire racks.
4. Combine amaretto liqueur and remaining 3 tablespoons coconut milk; stir well. Spoon mixture evenly over tops of warm cupcakes, spreading with back of spoon. Cool completely.
5. Frost cupcakes with Coconut-Cream Cheese Frosting, and sprinkle with toasted coconut. Store at room temperature.
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