Coconut Cupcakes

I've admitted to you (my readers) before that I am not the most talented cupcake maker ever, especially when it comes to being made from scratch. It seems like all of the recipes I've tried from scratch come out tasting pretty good, but dense.

That is not the case with these cupcakes. My friend Corey shared this recipe with me from one of her friends who is a talented baker and pieced together ingredients until she came up with almost a perfect replica of a type of cupcake from one of her favorite restaurants (Plates and Palates. Mmmmm...)

This is probably the best cupcake I have ever tasted. You must try it!

We used just plain-ol whipping cream for our frosting because we are just a little cupcake-decorating challenged... At least, I am.

Coconut Cupcakes

Don't substitute cream of coconut for the coconut milk. Cream of coconut has added sugar and thickeners, while coconut milk is made by simmering coconut meat with water, then straining it.

Makes 1 dozen

Total time: about 11/2 hours

FOR THE CUPCAKES, SIFT:

13/4 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. table salt

COMBINE:

3 egg whites

3/4 cup coconut milk or whole milk

2 tsp. vanilla extract

1 tsp. coconut extract

½ cup sour cream

CREAM:

3/4 cup sugar

½ cup coconut oil, solid

FOR THE FROSTING, BEAT:

¼ cup butter (solid coconut oil)

Powdered sugar

Coconut milk or regular milk

3 tsp. coconut extract (or to taste)

Toasted shredded coconut

Preheat oven to 350°. Line a muffin pan with paper liners.

For the cupcakes, sift together flour, baking powder, and salt.

Combine egg whites, coconut milk, and extracts and sour cream in a measuring cup.

Cream sugar and oil with a mixer on medium speed until mixed, about 4 minutes. Alternately add flour mixture and egg white mixture (starting and ending with flour) until incorporated.

Scoop batter into prepared pan, filling each well about three-quarters full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 15-20 minutes. Cool cupcakes in the pan 2-3 minutes; remove and cool completely.

For the frosting, mix butter (or solid coconut oil) and approx 1 cup sugar together; add milk and more sugar if needed until desired texture is reached; finish with extract to taste; top with toasted coconut.

It is sooooo delicious, even if you're not a fan of coconut, I'm pretty sure you'll love this! Have a great day and I'll see you on Friday!

-Sue