Coconut Cupcakes with Cream Cheese Icing

By The Canadian Living Test Kitchen

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Coconut Cupcakes with Cream Cheese Icing

This recipe makes 12 servings

Nutritional Info
Per cupcake: about	-
cal	320320 cal
pro	3 g3g pro
total fat	15 g15g total fat
sat. fat	10 g10g sat. fat
carb	45 g45g carb
fibre	1 g1g fibre
chol	52 mg52mg chol
sodium	224 mg224mg sodium
% RDI:	-
calcium	44 calcium
iron	77 iron
vit A	1212 vit A
folate	1010 folate

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These delicious cupcakes serve as the tempting dessert in our "Teen Potluck" menu in the April 2006 issue of Canadian Living magazine.

Ingredients

1/2 cup butter 1/2 1/2cup cupbutter
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
1 egg 1 1eggeggs
1 tsp coconut extract 1 1tsp tspcoconut extract
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
1-1/3 cups all-purpose flour 1-1/3 1-1/3cups cupsall-purpose flour
1 tsp baking powder 1 1tsp tspbaking powder
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
Pinch Salt Pinch Salt
3/4 cup buttermilk 3/4 3/4cup cupbuttermilk
1/2 cup shredded sweetened coconut 1/2 1/2cup cupshredded sweetened coconut
Cream cheese Icing:
1/4 cup cream cheese , softened1/4 1/4cup cupcream cheese, softened
2 tbsp butter , softened2 2tbsp tbspbutter, softened
1 tbsp milk 1 1tbsp tbspmilk
1/4 tsp vanilla 1/4 1/4tsp tspvanilla
1/4 tsp coconut extract 1/4 1/4tsp tspcoconut extract
2 cups icing sugar 2 2cups cupsicing sugar
Garnish:
1/2 cup shredded sweetened coconut 1/2 1/2cup cupshredded sweetened coconut

Preparation

Line 12 muffin cups with paper liners; set aside.

In large bowl, beat butter with sugar until fluffy; beat in egg, coconut extract and vanilla until smooth.

In separate bowl, whisk together flour, baking powder, baking soda and salt ; add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Stir in coconut. Spoon into prepared cups, filling about three-quarters full.

Bake cupcakes in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 22 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.)

Garnish: In metal cake pan, toast coconut in 350°F (180°C) oven, stirring once, until golden, 5 to 8 minutes. Let cool.

Cream Cheese Icing: In bowl, beat cream cheese with butter until light and fluffy; beat in milk, vanilla and coconut extract. Reduce speed and beat in icing sugar, 1 cup (250 mL) at a time, until fluffy. Spread about 2 tbsp (25 mL) over each cupcake; dip in toasted coconut. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Source : Canadian Living Magazine: April 2006