Coconut Cupcakes With Coconut Icing

Published on August 27, 2012

Baking in the summer we like to use lemons, limes, adding citrus to a recipe can cool down a warm summer night.  While not being a citrus the leader of freshness for me is the coconut.

Having a coconut craving the other night I found this recipe and decided to give it a whirl.  Fantastic is all I have to say.. I thank Baked Perfection for the recipe.

Nothing Coconut Cupcakes with Coconut Frosting

recipe by Baked Perfection

makes 15 cupcakes

1/2 cup butter, softened
1 cups sugar
1 egg
1 egg white
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup coconut milk (full fat)
1 cup shredded coconut

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the egg and egg white, one at a time. Add the vanilla and almond extract; mix well. Add the flour mixture to creamed mixture alternately with coconut milk (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Coconut Frosting
recipe from Baked Perfection

1 stick butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups powdered sugar
generous pinch of salt
4 tablespoons coconut milk
pinch of salt

Beat butter, vanilla, and almond extract until creamy. Add salt. Add powdered sugar 1 cup at a time, alternating with coconut milk, beating until combined.