Coconut Cupcakes With White Chocolate Cream Cheese Frosting
cream cheese, sugar, coconut, egg, butter, flour, milk, chocolate, juice, baking powder, vanilla
Ingredients
For the Cupcakes1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon table salt 3 large egg whites 3/4 cup coconut milk or 3/4 cup whole milk 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3/4 cup sugar 1/2 cup unsalted butter, room temperature (1 stick) 1 cup sweetened flaked coconut Frosting8 ounces cream cheese, room temperature (do not use nonfat) 1/2 cup unsalted butter, room temperature (1 stick) 2 ounces white chocolate, melted 1/2 lime, juice of 2 cups powdered sugar 1 1/2 cups sweetened flaked coconut (for topping)
Directions for Coconut Cupcakes With White Chocolate Cream Cheese Frosting Recipe
Preheat oven to 350°F. Line a regular sized muffin tin with cupcake papers. Sift flour, baking powder and salt together in a bowl. In a measuring cup combine egg whites, coconut milk and extracts. Cream together sugar and butter with an electric mixer on medium speed. Blend until butter lightens in color and texture, 4 minutes. Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions. Fold in coconut using a rubber spatula. Scoop batter into prepared tin, filling each about 3/4 full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes. Cool in the pan 5 minutes; remove completely. For frosting, beat cream cheese and butter with an electric mixer until smooth. Add melted white chocolate and lime juice; beat to blend. Add powdered sugar and beat until smooth (it will be gooey). Spread 3 Tbsp frosting on each cupcake. Top cupcakes with coconut.
Read the full directions on Food.com
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