Revision as of 19:06, 1 December 2013

Makes: 14-16 cupcakes

Active Time: 20 minutes

Total Time: 50 minutes

From: The Power of Poppy Pendle by Natasha Lowe

Ingredients

cupcakes

1 1/3 cups flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 stick butter, softened

3/4 cup sugar

2 eggs

1 tsp. vanilla

3/4 cup unsweetened coconut milk

1 shredded sweetened coconut

frosting

1/2 cup shredded sweetened coconut

1 stick butter, softened

1 1/4 cup powdered sugar

tsp. vanilla

2 Tbsp. coconut milk, or more, to mix

Directions

Step 1

Preheat oven to 325.

Step 2

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

Step 3

Cream butter and sugar.

Step 4

Add the eggs, one at a time, mixing in well, then add the vanilla.

Step 5

Take turns adding the flour mixing and some of the coconut milk until they have both been used up. Gently stir in the shredded coconut.

Step 6

Line 14-16 muffin bowls with liner and fill 1/2 - 2/3 full. Bake 20 to 22 minutes until very lightly golden and spongy. Cool on the rack and the frost with frosting (directions to follow).

Step 7

Preheat oven to 350.

Step 8

Put the shredded coconut on a baking tray and bake until lightly golden. Remove from oven and let cool.

Step 9

Cream the butter and powdered sugar. Mix in the vanilla extract and coconut milk, adding coconut milk until a creamy texture is reached.

Step 10

Swirl on top of cooled cupcakes.

Step 11

Sprinkle toasted coconut flakes on top.

Step 12

Store remaining cupcakes in airtight container at room temperature.