Coconut Milk Cupcakes

Delicious!
I will be bringing cupcakes to work tomorrow girls . Coconut anything is becoming one of my fav. things to eat right now...as well as lemons.

Coconut Milk Cupcakes

Yield: 24

Ingredients:


For the cupcakes
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs
3 cups sifted cake flour ( i used all -purpose)
3 tsp. baking powder
1/2 tsp. salt
1 cup coconut milk
1 tsp coconut extract
1/2 tsp. vanilla extract

For the frosting
1 ( 8 ounce) package cream cheese, softened
1/2 cup ( 1 stick) butter, softened
2 cups icing sugar
1 tbsp. coconut extract
Shredded coconut to decorate

Directions:

Preheat the oven to 350 degrees. Line standard sized muffin tins with cupcake liners.

In a large bowl or stand mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes. Add eggs, one at a time, until batter is well combined.

Stir together the sifted cake flour, baking powder, and salt. Add the flour mixture to the creamed butter alternately with the coconut milk until all the ingredients are incorporated. Stir in coconut and vanilla extract.

Pour batter into cupcake liners no more than two-thirds of the way full. Bake for 25-28 minutes, until light golden brown and a toothpick comes out clean. Remove cupcakes to a wire rack and allow to cool completely before frosting.

For the frosting, cream together the cream cheese, butter, sugar, and coconut extract. Add more coconut extract, if desired. Frost cupcakes however you want with the icing. Top each with shredded, sweetened coconut, or unsweetened toasted coconut flakes.

Source:  The Kitchen: Inspiring Cooks. Nourishing Homes