Coconut Cupcakes With Cream Cheese Icing

evelyn/athens's Note:

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

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Yield: 12 cupcakes

• ½ cup butter
• ¾ cup granulated sugar
• 1 egg
• 1 teaspoon coconut extract
• ½ teaspoon vanilla
• 1 1⁄3; cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 pinch salt
• ¾ cup buttermilk
• ½ cup shredded sweetened coconut

Cream Cheese Icing

• ¼ cup cream cheese , softened
• 2 tablespoons butter , softened
• 1 tablespoon milk
• ¼ teaspoon vanilla
• ¼ teaspoon coconut extract
• 2 cups icing sugar

Garnish

• ½ 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.).