Coconut Cupcakes (From Martha Stewart’s Cupcakes book) makes about 20
1 3/4 C all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 C packed sweetened shredded coconut
3/4 C (1 1/2 sticks) unsalted butter, room temp (I use salted and omit the salt)
1 1/3 C Sugar
2 large whole eggs plus 2 egg whites, room temp
1 1/2 tsp vanilla extract
3/4 C unsweetened coconut milk (I find mine in the Asian food isle. I shake the can before I open it, then stir it all up before using it. After that, I stick what’s left in the fridge to use for
my next batch something else)
Preheat oven to 350 degrees. Line muffin tins with liners
Whisk together flour, baking powder and salt.
Pulse shredded coconut in a food processor until finely ground, and whisk into flour mixture
With an electric mixer on med-hi, cream butter and sugar until pale and fluffy.
Gradually beat in whole eggs, whites and vanilla, scraping down sides of bowl as needed.
Reduce speed to low, add flour mixture in 3 batches, alternating with 2 additions of coconut milk, and beating until combined after each.
Divide batter evenly among lined cups, filling 3/4 full. Bake about 20 minutes (I only baked mine for 16) Remove from oven and turn out onto wire racks to cool completely
Martha uses a 7 min frosting in her book, but I decided to try a coconut buttercream instead.
Coconut Buttercream (Adapted from one of Martha’s basic buttercreams)