Coconut Angel Cupcakes With Coconut Frosting

READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 400°F (will reduce the temperature later).
  • Set oven rack to second-lowest position.
  • Spray the top of the muffin tins with non-stick spray, then line 16-18 tins with paper muffin liners.
  • In a food processor, grind the 1-1/2 cups sugar to make a fine consistency.
  • Add in the butter and process to blend the sugar and the butter well.
  • Add in eggs and extracts; blend well.
  • In a small bowl, combine flour, baking powder, baking soda and salt.
  • Add to the creamed mixture and blend/pulse until combined.
  • Add in the COLD coconut milk; blend well.
  • Fold in the shredded coconut.
  • With an ice cream scoop, divide the batter into prepared tins.
  • Immediately REDUCE oven temperature to 350°F.
  • Bake until muffins spring back when touched (about 20-25 minutes).
  • Cool completely and frost, then garnish with coconut shreds on top of the frosting.
  • To make the frosting: mix all ingredients adjusting the amount of confections sugar and whipping cream or half and half cream to achieve desired texture.
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