Coconut Cupcakes With Cream Cheese Icing

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1/2 cup butter
• 3/4 cup granulated sugar
• 1 egg
• 1 teaspoon coconut extract
• 1/2 teaspoon vanilla
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• 3/4 cup buttermilk
• 1/2 cup shredded sweetened coconut
• 1/4 cup cream cheese, softened
• 2 tablespoons butter, softened
• 1 tablespoon milk
• 1/4 teaspoon vanilla
• 1/4 teaspoon coconut extract
• 2 cups icing sugar
• 1/2 cup shredded sweetened coconut

Recipe

• 1 line 12 muffin cups with paper liners; set aside.
• 2 in large bowl, beat butter with sugar until fluffy; beat in egg, coconut extract and vanilla until smooth.
• 3 in separate bowl, whisk together flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. stir in coconut. spoon into prepared cups, filling about three-quarters full.
• 4 bake cupcakes in centre of 350°f (180°c) oven until cake tester inserted in centre comes out clean, about 22 minutes. transfer to rack; let cool completely. (make-ahead: store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.)
• 5 garnish: in metal cake pan, toast coconut in 350°f (180°c) oven, stirring once, until golden, 5 to 8 minutes. let cool.
• 6 cream cheese icing: in bowl, beat cream cheese with butter until light and fluffy; beat in milk, vanilla and coconut extract. reduce speed and beat in icing sugar, 1 cup (250 ml) at a time, until fluffy. spread about 2 tbsp (25 ml) over each cupcake; dip in toasted coconut. (make-ahead: refrigerate in airtight container for up to 24 hours.).