Toasted coconut cupcakes

PREP TIME

45 min

TOTAL TIME

2 hrs 5 min

Makes

24 cupcakes

Photo, Roberto Caruso.

Light, airy and extra coconutty, these delicious cupcakes will be a hit every time you make them.

Ingredients

2 1/2 cups all-purpose flour
1 cup shredded unsweetened coconut , toasted
1 tbsp baking powder
1/2 tsp salt
3/4 cup unsalted butter , at room temperature
1 1/2 cups granulated sugar
3 eggs
2 tsp vanilla
400-mL can coconut milk

Frosting

1 cup unsalted butter , at room temperature
3 cups icing sugar
1/2 cup white chocolate chips , melted and cooled
3 tbsp shredded unsweetened coconut , toasted (optional)

Instructions

PREHEAT oven to 350F. Line 2 12-cup muffin pans with cupcake liners.
STIR flour with 1 cup coconut, baking powder and salt in a medium bowl until combined.
BEAT 3/4 cup butter with granulated sugar in a large bowl, using an electric mixer on medium, until fluffy, 3 min. Beat in eggs, 1 at a time, then vanilla. With mixer on low, beat in flour mixture in 2 parts, alternating with coconut milk. Divide batter among prepared muffin cups.
BAKE in centre of oven until a cake tester inserted into centre of cupcakes comes out clean, 20 to 25 min. Cool in pans on a rack, 10 min, then remove cupcakes to racks and let cool completely, about 1 hour.
BEAT 1 cup butter in a large bowl, using an electric mixer, until creamy, 1 min. Beat in 1 cup icing sugar and melted white chocolate, 1 min. Reduce speed and beat in 2 cups icing sugar in 2 parts. Beat on medium-high, scraping down side of bowl, until fluffy and smooth, 2 to 3 min. Frost cooled cupcakes. Sprinkle with coconut.

How to cream butter and sugar

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Nutrition (per serving)

Calories
358,
Protein
3 g,
Carbohydrates
41 g,
Fat
21 g,
Fibre
1 g,
Sodium
103 mg.

A lesson on butter
Soft butter: when butter and sugar are creamed together, air is incorporated evenly in the base of a batter or dough. It creates tenderness and lift in baked goods. Use it in: cakes and soft cookies.