FREE: Coconut Christmas Cupcakes

The listing, Coconut Christmas Cupcakes has ended.

Coconut Christmas Cupcakes

Ingredients
1/2 cup unsalted butter, room temperature
1 cup sugar
3 egg whites
1 tsp coconut extract
3/4 cup AP flour
3/4 cup cake flour
1/2 TBSP baking powder
1/4 tsp salt
3/4 cup coconut milk
1/8 cup hot water
1 cup sweetened shredded coconut
Method
Preheat oven to 350 F degrees. Line cupcake pans with liners. (I tried to use a variety of liners to match the themes of the cupcakes I was making.)
Cream together the butter and sugar.
Add the egg whites and extract and mix on high for 4-5 minutes. The batter will look like it’s turning into whipped cream, really light and fluffy.
Whisk together the cake flour, AP flour, salt and baking powder.
Add half the flour mixture to the butter/sugar and mix on low until just combined, about 10 seconds.
Add all the coconut milk and mix on low until just combined, about 10 seconds.
Add the remaining flour and mix on low until just combined, about 10 seconds. Note: You don’t want to over mix the flour into the batter. Scrape the sides of the bowl and mix the last bit of flour by hand.
Add the coconut and hot water and fold in by hand until combined. Remember, do not over mix!
Fill each cupcake liner 2/3 full of batter.
Bake 17-19 minutes or until cupcakes begin to turn golden and a toothpick comes out clean.
Let cool in pan for 2-3 minutes before removing to a wire rack to cool completely before decorating.
Coconut Cream Cheese Frosting
(This makes enough frosting to decorate all the cupcakes I made today… it’s typically enough to normally frost 2-3 dozen cupcakes)

Supplies:
1 cup unsalted butter, room temperature
8 oz cream cheese, room temperature
2 1/2 lbs powdered sugar
1 tsp coconut extract
1/4 cup (or less) coconut milk
1/2 tsp salt