- Average
- Average budget
Ingredients
- 2 1/2 cups all purpose flour
- 1/4 cup corn starch
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups sugar
- 1 cup butter (at room temperature)
- 4 eggs, carefully separated into 4 egg yolks and 4 egg whites
- 1 1/2 teaspoons vanilla*
- 1 cup coconut milk
- 3/4 cup sweetened shredded coconut
- 1 1/2 teaspoons grated lemon rind
- Cream Cheese
- 1/2 cup butter (at room temperature)
- 1 package (8 oz) of cream cheese
- 3/4 cup powdered sugar
- 1/4 cup sweetened coconut (plus extra for the tops)
Preparation
Step 1
Sift together flour, corn starch, baking powder, and salt. In another bowl, add the sugar and butter together until soft, creamy and light. Beat in the 4 egg yolks, one at a time. Add vanilla and coconut milk
Step 2
Mix the liquid and the dry ingredients together, stirring the batter until smooth. Add coconut and lemon rind.
Step 3
Whip the egg whites until stiff, but not dry, and fold them lightly into the batter.
Step 4
Bake in greased or papered muffin tins for 350 18-22 minutes or until lightly browned. Check with a toothpick to be sure it comes out clean and is done. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
Step 5
Cream the butter and cream cheese together until smooth. Slowly add the powdered sugar. Add a teaspoon or two of milk if mixture is too thick. Fold in the coconut. Spread onto cooled cupcakes. Sprinkle a bit of extra shredded coconut on top and serve.