Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Prep Time
24 Mins
Cook Time
20 Mins
Cool Time
30 Mins
Makes 1 1/2 dozen

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Frost cupcakes with Coconut-Cream Cheese Frosting, and sprinkle with toasted coconut. Store at room temperature.

Ratings & Reviews

Vids40's Review

February 14, 2011
I am shocked that no one rated these heavenly bites. These are awesome, when follow to a T. My niece loves them and when i say love, i mean loves them. I makes these so regular,made a batch yesterday for valentine's day, and got so much compliments. Great recipe, thank you