Coconut Cupcakes

To end your family feast, bring these dainty cupcakes to the table. They're as pretty as they are delicious!

Makes 2 dozens

Prep Time 30 minutes 

Baking Time 16 to 18 minutes

Ingredients:

1 cup butter, cubed and softened

1 1/2 cups sugar

4 eggs

1 tablespoon coconut extract

2 2/3 cups all-purpose flour

2 teaspoons baking powder

1 cup milk

1/2 cup desiccated coconut

1 cup coconut flakes, toasted

For the buttercream icing

1 cup sugar

1/2 cup egg whites

1 1/2 cups butter, 

      cut into tablespoons, softened

1 tablespoon coconut extract

Instructions:

1  Preheat oven to 350ºF. Line two 12-hole muffin pans with cupcake liners.

2  In the bowl of an electric mixer, cream butter and sugar until light and fluffy.

3  Add eggs one at a time, beating for about 1 minute after each addition.

4  Add coconut extract and beat until combined. Reduce mixer speed to low.

5  In a separate bowl, sift together flour and baking powder. Add a third of the flour to the mixture, then add half of the milk. Repeat the process and beat just until well combined. Add the desiccated coconut.

6  Spoon or scoop the batter into the muffin pans, filling until about three-fourths full. Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.

7  Cool cupcakes completely on wire racks before frosting.

8  Make the buttercream icing:  Place sugar and egg whites in the heatproof bowl of an electric mixer and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140ºF on an instant-read thermometer. 

9  Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff , glossy peaks form. Reduce speed to medium-low; add butter a tablespoon at a time, beating well after each addition. Beat in coconut extract. Set aside until ready to use.

10  Once cupcakes are cooled, frost cupcakes with buttercream icing. Top with toasted coconut flakes.

Storage tip: Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.