Coconut Cupcakes with Cream Cheese Frosting

INGREDIENTS

• 1 cup canned unsweetened coconut milk
• 2 tablespoon lemon juice, from 1 lemon
• 2½ cups all-purpose flour
• ¼ cup cornstarch
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups granulated sugar
• 2 teaspoon McNess Champion Madagascar Vanilla Compound
• 4 large eggs, at room temperature
• 1 cup sweetened shredded coconut

Cream Cheese Frosting

• ½ cup (1 stick) unsalted butter, at room temperature
• 8 oz cream cheese, at room temperature
• 4 cups confectioners’ sugar
• 1 tsp. vanilla
• ¼ cup canned unsweetened coconut milk
• Pinch of salt
• 1½ cups sweetened shredded coconut, for topping

INSTRUCTIONS

1. Preheat the oven to 350°F. Line two cupcake pans with paper liners.
2. In a small bowl, whisk together the coconut milk and lemon juice. Set aside.
3. In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment or handheld electric mixer with beaters, cream the butter and granulated sugar on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla, then beat in the eggs, one at a time, scraping down the sides of the bowl as necessary.
5. Turn the speed down to low and beat in one-third of the flour mixture, followed by half of the coconut milk–lemon juice mixture. Scrape down the sides of the bowl. Add more of the flour mixture, followed by the remaining coconut milk–lemon juice mixture. Beat in the remaining flour mixture, then scrape down the bowl and mix again until the batter is just combined. Fold in the shredded coconut; do not over mix the batter.
6. Using a cupcake scoop, scoop the batter into the prepared cupcake pans, filling each cup about three-fourths full. Bake for 20 to 23 minutes, until the cupcakes are set, lightly golden, and a toothpick inserted into the center of the cupcake comes out clean.
7. Let cupcakes cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting

1. In the bowl of an electric mixer fitted with the paddle attachment or hand mixer, beat the butter and cream cheese until creamy, make sure it is well combined. Gradually add in the confectioners’ sugar, and then add in the vanilla, coconut milk, and salt.
2. When the cupcakes are completely cooled, use a small spatula frost each cupcake. Sprinkle with the shredded coconut over each cupcake, pressing it gently so it adheres to the top.
3. Serve at room temperature or slightly chilled from the refrigerator.