Coconut Cupcakes with Coconut Buttercream Frosting

Name: Coconut Cupcakes with Coconut Buttercream Frosting
Yield: 12
Ingredients: 1 1/2 cups (198g) cake flour*; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup (113g) unsalted butter, at room temperature; 3/4 cups (160g) granulated sugar; 1 large egg, at room temperature; 2 large egg whites, at room temperature; 1 tsp coconut extract; 1/2 tsp vanilla extract; 2/3 cup (155ml) canned coconut milk, at room temperature; 1 1/3 cups (115g) shredded unsweetened coconut; 14 Tbsp butter (198g), at room temperature (preferably 8 Tbsp unsalted 6 Tbsp salted); 3 cups (380g) powdered sugar; 1/2 - 1 tsp coconut extract, to taste; 2 - 3 Tbsp (45ml) canned coconut milk

Coconut Cupcakes with Coconut Buttercream Frosting was pinched from <a href="http://www.cookingclassy.com/coconut-cupcakes-with-coconut-buttercream-frosting/" target="_blank">www.cookingclassy.com.</a>

INGREDIENTS

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1 1/2 cups (198g) cake flour*

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1 1/2 tsp baking powder

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1/4 tsp salt

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1/2 cup (113g) unsalted butter, at room temperature

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3/4 cups (160g) granulated sugar

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1 large egg, at room temperature

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2 large egg whites, at room temperature

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1 tsp coconut extract

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1/2 tsp vanilla extract

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2/3 cup (155ml) canned coconut milk, at room temperature

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1 1/3 cups (115g) shredded unsweetened coconut

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14 Tbsp butter (198g), at room temperature (preferably 8 Tbsp unsalted 6 Tbsp salted)

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3 cups (380g) powdered sugar

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1/2 - 1 tsp coconut extract, to taste

•

2 - 3 Tbsp (45ml) canned coconut milk

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