6. Coconut Cupcakes

I just love coconut cupcakes! Packed with flavor, they’re even made with coconut milk baked right into the cupcakes. The frosting? Made with coconut butter! These are the ultimate coconut cupcake.

Make some healthy substitutions every once in awhile, like for instance, drink coconut milk occasionally instead of your usual 2% dairy milk, or bake with coconut milk rather than butter, and you could be doing yourself a favor with a little health boost!  Go ahead and make a batch of these coconut cupcakes and enjoy (*cough* Super Bowl Party!! *cough*)…I’m not claiming these cupcakes are health food by any stretch, but let’s face it, coconut tastes awesome, too – just don’t go overboard!

Ingredients:

Cupcakes:
* 1 3/4 cups all-purpose flour
* 2 tsp baking powder
* 1/2 cup packed sweetened shredded coconut
* 3/4 cup (1 1/2 sticks) unsalted butter, or dairy-free butter spread like Earth Balance
* 1 1/3 cups granulated sugar
* 2 large eggs + 2 egg whites
* 1 1/2 tsps vanilla extract
* 3/4 cup unsweetened coconut milk, from either a can or carton
* Coconut Buttercream Frosting (below)
* Sweetened or unsweetened shredded coconut or coconut flakes for topping

Frosting:
* 1/2 cup (1 stick) butter or dairy-free butter spread
* 1/4 cup Coconut butter (the thick portion at the top of the coconut milk can, or pre-made coconut butter in a jar)
* About 2-3 cups confectioner’s sugar
* Dash of salt
* 1 tsp vanilla extract
* 1/2 tsp coconut extract

Directions:

To make the cupcakes:
Preheat oven to 350*, and line standard muffin tins with paper liners.

Sift together the flour, baking powder and salt. Grind sweetened coconut shreds in a coffee grinder or food processor until finely ground, and stir into flour mixture.

In the bowl of a stand mixer, or by hand, cream butter or dairy-free butter spread and sugar until pale and fluffy. Gradually beat in the whole eggs, egg whites, and vanilla, scraping down the sides of the bowl with a spatula as needed. Reduce mixer speed to low and add flour mixture, alternating with additions of coconut milk until everything is combined. Don’t overmix!

Divide batter evenly among lined cups, filling each just about full. Bake for about 20 minutes, rotating the pan half-way through cooking time, until a toothpick inserted into the center of the cupcake comes out clean. Remove from oven and turn out onto a wire cooling rack to cool completely before frosting.

To make the frosting:
Cream together the butter or dairy-free butter spread and coconut butter in the bowl of a stand mixer. Slowly add in the dash of salt and confectioner’s sugar by the spoonful until course, crumbly mixture forms. Add in the vanilla extract and coconut extract. Beat frosting until smooth, adding more confectioner’s sugar if the frosting is too thin, and more vanilla extract, coconut extract, or splash of milk of choice if it’s too thick.

Source: http://www.sayitwithsprinkles.com/martha-stewarts-coconut-cupcakes-and-the-frosting-that-changed-my-life/

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