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Desserts

Coconut Cupcakes

Too old for cupcakes? No, you’re not. These might look like child’s play, but one bite tells you they’re made with grown-ups in mind.

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Ingredients

FOR THE CUPCAKES, SIFT:

COMBINE:

CREAM:

FOLD IN:

FOR THE FROSTING, BEAT:

Don't substitute cream of coconut for the coconut milk. Cream of coconut has added sugar and thickeners, while coconut milk is made by simmering coconut meat with water, then straining it.

Instructions

Preheat oven to 350°. Line a muffin pan with paper liners.

For the cupcakes, sift together flour, baking powder, and salt.

Combine egg whites, coconut milk, vanilla, and almond extract in a measuring cup.

Cream granulated sugar and 1 stick butter with a mixer on medium speed until butter lightens in color and texture, 4 minutes. Alternately add flour mixture and egg white mixture (starting and ending with flour) until incorporated.

Fold in 1 cup coconut using a rubber spatula. Scoop batter into prepared pan, filling each well about three-quarters full. Bake cupcakes until a toothpick inserted in the centers comes out clean, 25–30 minutes. Let cupcakes cool in the pan 5 minutes; remove and let cool completely.

For the frosting, beat cream cheese and 1 stick butter with a mixer until smooth. Add white chocolate and lime juice; beat to blend. Add powdered sugar and beat until smooth (mixture will be gooey). Spread 3 Tbsp. frosting on each cupcake; top with 112 coconut.

Alternately add the wet and dry ingredients to help prevent overmixing the batter. This way, the cakes stay tender.

Alternately add the wet and dry ingredients to help prevent overmixing the batter. This way, the cakes stay tender.

Heat white chocolate in the microwave on high in 30-second intervals, stirring often until melted.

Heat white chocolate in the microwave on high in 30-second intervals, stirring often until melted.

Nutritional Facts

Tags: Easter, Easy, Make Ahead, Desserts, New Year'S Eve, For A Crowd, Make To Go

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