Coconut Cupcakes with Coconut Cream Cheese Frosting

This recipe borrowed from:

Simply Recipes

I'm not a huge fan of coconut flavours.. But when I came across this recipe, I couldn't resist giving it a try. The addition of coconut milk to the batter really elevates it so beautifully.. And the frosting just adds to the coconut-tiness :)

For the cupcakes:

3/4 cup unsalted butter, at room temperature

1 1/4 cups sugar

3 eggs

1 cup coconut milk

1 teaspoon vanilla extract

2 1/4 cups flour

1 teaspoon salt

1 teaspoon baking powder

1/2 cup sweetened dessicated coconut

1. Preheat the oven to about 180 C

2. Cream the butter until light and fluffy. Add the sugar and again, cream until light and fluffy. Scrape down the sides to ensure even mixing.

3. Add the eggs, one at a team, and beat each one in thoroughly for 30 seconds each.

4. In one bowl, combine the flour, salt and baking powder. In another, mix the coconut milk and vanilla.

5. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Keep alternating, ending with the dry ingredients. Stop beating as they incorporate - do NOT overbeat.

6. Fold in the coconut. Fill cupcake moulds halfway, and bake until a toothpick inserted near the center comes out clean.

For the frosting:

1/2 cup butter, room temperature

8 oz of Philadelphia cream cheese (1 package), room temperature

1-2 cups icing sugar

1/4 cup sweetened dessicated coconut

Cream the butter and cream cheese together for about 3 minutes. Slowly add the icing sugar, tasting as you go along to reach desired sweetness. Fold in the coconut. Pipe over cooled cupcakes. Sprinkle extra shredded coconut on top and serve.

Love at first try ;)

xoxo