Coconut Cupcakes with Coconut Buttercream Frosting

Ingredients

For the Cupcakes:1 cup (130 g) all-purpose flour – teaspoons baking powder – ¼ teaspoon salt – cup (28 g) sweetened shredded coconut – ½ cup (113 g) unsalted butter, at room temperature¾ cup (149 g) granulated sugar – 1 egg, at room temperature1 egg white, at room temperature1 teaspoon vanilla extract – ½ cup (120 ml) unsweetened coconut milk, well-stirred

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

Instructions

– 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.

Instructions

With an electric mixer on medium-high speed, cream the butter and sugar together until pale and fluffy, about 3 minutes.  

Instructions

Add the egg, egg white and vanilla extract and beat until completely combined, scraping down the sides of the bowl as needed. 

Instructions

Add the flour mixture in three batches, alternating with two additions of coconut milk, and beating until combined after each. 

Instructions

– Divide the batter evenly between the lined cups. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Remove from the oven, let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Instructions