Coconut Cupcakes

 

(for cupcakes)

2 3/4 cups unleached all purpose flour

1 t baking powder

3/4 t salt

1/2 t baking soda

1 2/3 cups sugar

1 cup unsalted butter, room temperature

1 t vanilla extract

4 large eggs

1 cup buttermilk

2/3 cup canned sweetened cream of coconut

(for frosting)

6 oz. cream cheese, room temperature

3/4 cup unsalted butter,  room termperature

3 cups powdered sugar

1/2 cup canned sweetened cream of coconut

7 oz. sweetened flaked coconut

confetti, optional

[how to make]

(for cupcakes)

*Preheat the oven to 350 degrees.

*Line standard muffin cups with paper liners.

*Whisk flour, baking powder, salt, and baking soda in medium bowl to blend.

*Using electric mixer, beat sugar, butter, and vanilla in large bowl until light and fluffy.

*Beat in eggs 1 at a time.

*Beat in half of dry ingredients, then buttermilk, then remaining dry ingredients.

*Beat in cream of coconut.

*Fill each paper liner 2/3 full with batter.

*Bake cupcakes until tester inserted into center comes out clean, about 18 minutes.

*Let cool in pans on racks 10 minutes, then transfer cupcakes to racks and cool completely.

(for frosting)

*Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.

*Gradually beat in sugar.

*Beat in cream of coconut.

*Using offset spatula, spread frosting over cupcakes.

*Holding each cupcake, sprinkle coconut over frosting. 

(You may sprinkle confetti, too.)

-serves 30-

Note: I used a recipe from "bon appetit desserts".