Coconut Cupcakes With Cream Cheese Icing

Ingredients

• 1/2 cup butter
• 3/4 cup granulated sugar
• 1 egg
• 1 teaspoon coconut extract
• 1/2 teaspoon vanilla
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• 3/4 cup buttermilk
• 1/2 cup shredded sweetened coconut

Cream Cheese Icing

• 1/4 cup cream cheese, softened
• 2 tablespoons butter, softened
• 1 tablespoon milk
• 1/4 teaspoon vanilla
• 1/4 teaspoon coconut extract
• 2 cups icing sugar

Garnish

• 1/2 cup shredded sweetened coconut

Directions

1. 1

   Line 12 muffin cups with paper liners; set aside.

2. 2

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

3. 3

   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.

4. 4

   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.)

5. 5

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

6. 6

   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.).