Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Recipe from Coastal Living

Create a memorable dessert packaged in a pint-size liner. These too-cute-to-eat treats get their vibrant flavor from coconut extract.

Ingredients

  • 3/4 cup butter, softened
  • 1 1/2 cups sugar
  • 6 large egg whites
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup plus 3 tablespoons coconut milk, divided
  • 1 tablespoon amaretto liqueur
  • Coconut-Cream Cheese Frosting
  • 1 1/2 cups large-flake unsweetened coconut, toasted

Preparation

Cook Time:
Prep Time:
Cool Time: 30 Minutes

  1. 1. Beat butter at medium speed with an electric mixer until fluffy and creamy. Gradually add sugar, beating until well blended. Add egg whites, 1 at a time, beating until blended after each addition. Add extracts; beat well.
  2. 2. Combine flour, baking powder, and salt; add to butter mixture alternately with 1 cup coconut milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
  3. 3. Divide batter evenly among 18 paper-lined cups of muffin pans. Bake at 350° for 20 to 23 minutes or until batter is set but centers of cupcakes still look slightly wet. (Do not overcook.) Cool in pans 10 minutes; transfer to wire racks.
  4. 4. Combine amaretto liqueur and remaining 3 tablespoons coconut milk; stir well. Spoon mixture evenly over tops of warm cupcakes, spreading with back of spoon. Cool completely.
  5. 5. Frost cupcakes with Coconut-Cream Cheese Frosting, and sprinkle with toasted coconut. Store at room temperature.
Julia Rutland,
April 2010