Coconut Cupcakes With Cream Cheese Icing

Submitted by evelynathens

"By The Canadian Living Test Kitchen These delicious cupcakes serve as the tempting dessert in the April 2006 issue of Canadian Living Magazine."

 

• Ready In: 50mins
• Ingredients: 18
• Yields: 12 cupcakes

ingredients

• 1⁄2 cup butter
• 3⁄4 cup granulated sugar
• 1 egg
• 1 teaspoon coconut extract
• 1⁄2 teaspoon vanilla
• 1 1⁄3 cups all-purpose flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1 pinch salt
• 3⁄4 cup buttermilk
• 1⁄2 cup shredded sweetened coconut

• Cream Cheese Icing

• 1⁄4 cup cream cheese, softened
• 2 tablespoons butter, softened
• 1 tablespoon milk
• 1⁄4 teaspoon vanilla
• 1⁄4 teaspoon coconut extract
• 2 cups icing sugar

• Garnish

• 1⁄2 cup shredded sweetened coconut

directions

1. Line 12 muffin cups with paper liners; set aside.
2. In large bowl, beat butter with sugar until fluffy; beat in egg, coconut extract and vanilla until smooth.
3. In separate bowl, whisk together flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Stir in coconut. Spoon into prepared cups, filling about three-quarters full.
4. Bake cupcakes in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 22 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.)
5. Garnish: In metal cake pan, toast coconut in 350°F (180°C) oven, stirring once, until golden, 5 to 8 minutes. Let cool.
6. Cream Cheese Icing: In bowl, beat cream cheese with butter until light and fluffy; beat in milk, vanilla and coconut extract. Reduce speed and beat in icing sugar, 1 cup (250 mL) at a time, until fluffy. Spread about 2 tbsp (25 mL) over each cupcake; dip in toasted coconut. (Make-ahead: Refrigerate in airtight container for up to 24 hours.).