COCONUT CUPCAKES

Ingredients

• ​1 3/4 cups all-purpose flour
• 1/2 cup sweetened shredded coconut
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup salted butter, softened
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1 tsp coconut extract
• 1 cup buttermilk
• Fluffy Coconut Frosting
• 6 tbsp sweetened shredded coconut, toasted

Directions

1. Preheat oven to 325°F.
2. Combine flour, 1/2 cup coconut, baking powder and salt in a bowl; set aside.
3. Using medium speed of an electric mixer, beat together butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in coconut extract until blended.
4. Beginning and ending with flour mixture, add flour mixture alternately with buttermilk to butter mixture, beating just until blended. Continue beating until batter is smooth and light, about 2 minutes.
5. Spoon batter into paper-lined muffin cups, filling cups two-thirds full.
6. Bake for 25 - 30 minutes or until a cake tester inserted in centres comes out clean.
7. Cool cupcakes in pans for 5 minutes. Remove from pans and cool on racks.
8. Pipe or spread Fluffy Coconut Frosting over tops of cupcakes. Sprinkle each frosted cupcake with 1 tsp toasted coconut.

Ingredients

• 1/2 cup salted butter, softened
• 1/2 cup shortening
• 1 1/2 tsp coconut extract
• 4 cups icing sugar
• 3 tbsp light cream (10%)

Yield: Makes about 2 cups.

Directions

1. Using medium speed of an electric mixer, beat together butter and shortening until creamy. Beat in coconut extract until blended. Gradually beat in icing sugar until combined. Beat in cream until fluffy and smooth.