I love coconut and cupcakes! This recipe is adapted from a recipe on the William-Sonoma website. I replaced the sugar for coconut palm sugar and the butter with coconut palm oil to make these the ultimate coconuts cupcakes!
For the cupcakes:
1 3/4 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 c coconut palm sugar
1/2 c coconut oil
3 large eggs, separated
1 tsp vanilla extract
1/2 c coconut milk
1 c sweetened dried coconut flakes
1/2 c sweetened dried coconut flakes, toasted
4 oz cream cheese, spftened
2 TBSP Coconut Oil
1/2 tsp vanilla extract
1 1/2 confectioners’ sugar
Preheat an oven to 350°F. Line 12 muffin cups with paper liners.
In a bowl, sift together the flour, baking powder and salt.
In another bowl, using a handheld mixer on medium-high speed, beat together the sugar and coconut oil until the mixture is light in texture, 2 to 3 minutes. Beat in the egg yolks, one at a time, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 additions alternately with the coconut milk in 2 additions, beginning and ending with the flour mixture and scraping down the bowl as needed, beating just until smooth.
In another bowl, using the mixer on high speed, beat the egg whites until soft peaks form. Stir one-fourth of the whites into the batter to lighten it, then fold in the remaining whites, leaving some whites visible. Gently fold in the coconut flakes. Divide the batter evenly among the lined muffin cups, filling them about three-fourths full.
Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Let cool for 5 minutes in the pan, then turn out of the pan onto a wire rack and let cool completely. Leave the oven on.
To make the frosting, spread the coconut flakes on a rimmed baking sheet. Bake, stirring occasionally, until lightly toasted, about 10 minutes. Let cool completely.
In a bowl, using the mixer on low speed, beat together the cream cheese, coconut oil and vanilla. Gradually beat in the confectioners’ sugar until the icing is smooth. Spread the frosting on the cooled cupcakes, dividing it equally. Sprinkle with the toasted coconut, then serve.
Makes 12 cupcakes.