Coconut Cupcakes

Another recipe I tried out for the United Way bake sale. Randal took these and the other 2 cupcake recipes I tried out to the office, and out of the three these were the clear favourite. I got the recipe from the Butch Bakery cook book.

Coconut cupcakes:
1 1/4 cups plus 2 tbsp all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 tbsp unsalted butter, softened
3/4 cup sugar
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup buttermilk
1/2 cup cream of coconut

Coconut cream cheese frosting:
12 tbsp unsalted butter, softened
6 oz cream cheese, softened
3 cups icing sugar
3 tbsp cream of coconut
1 1/2 tsp vanilla extract
1/4 tsp salt
1 cup sweetened coconut, for topping

Preheat the oven to 350. Line a muffin pan with cupcake liners.

In a medium sized bowl mix together the flour, baking powder, baking soda and salt.

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.  Add the eggs and vanilla, beat to combine. Add the flour and buttermilk and beat on low speed until just combined.  Beat in the cream of coconut.

Fill each liner 2/3 full and bake for 20-22 minutes.

To make the frosting, in the bowl of an electric mixer, beat the butter and cream cheese until light and fluffy. Add in half the icing sugar, the cream of coconut, vanilla and salt and beat to combine.  Add in the rest of the icing sugar and beat until very smooth and creamy.

Frost the cooled cupcakes with the coconut cream cheese frosting and top with the sweetened coconut.