COCONUT CUPCAKES

It has become a tradition that I bring cupcakes to our Travis family Easter crawfish boil, and coconut cupcakes are always requested.  I finally remembered to have Lauren take a picture for me -- obviously she does a much better job than I do of taking them too!  Justin thinks these are moaners, but of course he loves all things coconut.  They are pretty yummy if I do say so myself.  The recipe came from browneyedbaker.com, and I have made several of her cupcakes and been pleased with them.  The coconut isn't over-powering, but you know it's there.  If you also love all things coconut, you will definitely be happy making these.

2 c. flour
2-1/2 t. baking powder
1/2 t. salt
2/3 c. sweetened shredded coconut
1 c. unsalted butter, at room temperature
1-1/2 c. sugar
2 eggs, room temperature
2 egg whites, room temperature
2 t. vanilla extract
1 c. unsweetened coconut milk (well-stirred)

Preheat oven to 350 degrees.  Line muffin tins with paper liners.

In a medium bowl, whisk together the flour, baking powder and salt.  Pulse the shredded coconut in a food processor until finely ground and whisk into the flour mixture; set aside.  With an electric mixer on medium-high speed, cream the butter and sugar together until pale and fluffy, about 3 minutes.  Add the eggs, egg whites and vanilla and beat until completely combined, scraping down the sides of the bowl as needed.  Reduce the mixer speed to low.  Add the flour mixture in three batches, alternating with two additions of coconut milk, and beating until combined after each.  Divide the better evenly between the lined cups.  Bake just until a toothpick inserted in the center comes out clean, 18-20 minutes (18 minutes was perfect for my oven).  Remove from the oven, let cool in the pan for 10 minutes then remove to a wire tack to cool completely.

Frosting:

2 c. unsalted butter, at room temperature
5 c. powdered sugar
4 t. vanilla extract
2 t. coconut extract
2 c. toasted coconut

Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.  Reduce the speed to low and gradually add the powdered sugar.  Once all of the powdered sugar is incorporated increase the speed to medium-high and add the vanilla and coconut extracts until fully incorporated.  Whip at medium-high speed until light anf fluffy, about 2 minutes, scraping the bowl as needed.  Either pipe or spread the frosting over the cupcakes and sprinkle with the toasted coconut.  The cupcakes should be stored in an airtight container at room temperature for up to 3 days.