Coconut Cupcake

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Adaptasi dari http://bakingbites.com/2016/02/the-best-coconut-cupcakes/

Ingredients

• 2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup + 2 tbsp sugar
• 1 cup light coconut milk (from a can)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut
• 1/3 cup butter, melted and cooled
• 1 batch Vanilla Cream Cheese Frosting
• approx 1 1/2 cups shredded coconut (for topping)

Methods

• Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together flour, baking powder, salt and sugar.
• In a large measuring cup, whisk together coconut milk, egg and vanilla extract. Pour coconut mixture into the dry ingredients and begin to stir them together. When only a few streaks of dry ingredients remain, stir in shredded coconut. Add butter all at once after the other ingredients have been combined and stir until the butter is completely incorporated. Divide batter evenly into prepared muffin cups.
• Bake for 21-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops of the muffins spring back when lightly pressed.
• Turn muffins out onto a wire rack to cool completely before frosting.

Vanilla Cream Cheese Frosting

• 1/2 cup butter, room temperature
• 8 oz cream cheese
• 1 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 1/2-3 cups confectioners’ sugar

Combine all ingredients except the sugar in a large bowl and beat until softened. Gradually blend in the confectioners’ sugar until a smooth spreadable frosting forms.