Coconut Cupcakes With White Chocolate Cream Cheese Frosting

Ingredients

For the Cupcakes

• 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

Frosting

• 8 ounces cream cheese, room temperature (do not use nonfat)
• 1⁄2 cup unsalted butter, room temperature (1 stick)
• 2 ounces white chocolate, melted
• 1⁄2lime, juice of
• 2 cups powdered sugar
• 1 1⁄2 cups sweetened flaked coconut (for topping)

Instructions

1 _ Preheat oven to 350°F.

2 _ Line a regular sized muffin tin with cupcake papers.

3 _ Sift flour, baking powder and salt together in a bowl.

4 _ In a measuring cup combine egg whites, coconut milk and extracts.

5 _ Cream together sugar and butter with an electric mixer on medium speed.

6 _ Blend until butter lightens in color and texture, 4 minutes.

7 _ Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.

8 _ Fold in coconut using a rubber spatula.

9 _ Scoop batter into prepared tin, filling each about 3/4 full.

10 _ Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.


11 _ Cool in the pan 5 minutes; remove completely.

12 _ For frosting, beat cream cheese and butter with an electric mixer until smooth.

13 _ Add melted white chocolate and lime juice; beat to blend.

14 _ Add powdered sugar and beat until smooth (it will be gooey).

15 _ Spread 3 Tbsp frosting on each cupcake.

16 _ Top cupcakes with coconut.