COCONUT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

Coconut Cupcakes With White Chocolate Cream Cheese Frosting image

Provided by Bev I Am

Categories Dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 16

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1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
3 large egg whites
3/4 cup coconut milk or 3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup sugar
1/2 cup unsalted butter, room temperature (1 stick)
1 cup sweetened flaked coconut
8 ounces cream cheese, room temperature (do not use nonfat)
1/2 cup unsalted butter, room temperature (1 stick)
2 ounces white chocolate, melted
1/2 lime, juice of
2 cups powdered sugar
1 1/2 cups sweetened flaked coconut (for topping)

Steps:

Preheat oven to 350°F.
Line a regular sized muffin tin with cupcake papers.
Sift flour, baking powder and salt together in a bowl.
In a measuring cup combine egg whites, coconut milk and extracts.
Cream together sugar and butter with an electric mixer on medium speed.
Blend until butter lightens in color and texture, 4 minutes.
Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
Fold in coconut using a rubber spatula.
Scoop batter into prepared tin, filling each about 3/4 full.
Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
Cool in the pan 5 minutes; remove completely.
For frosting, beat cream cheese and butter with an electric mixer until smooth.
Add melted white chocolate and lime juice; beat to blend.
Add powdered sugar and beat until smooth (it will be gooey).
Spread 3 Tbsp frosting on each cupcake.
Top cupcakes with coconut.