Coconut Cupcakes

Coconut Cupcakes

 1/2 cup softened butter
3/4 to 1 cup sugar
2 eggs
1 tsp. vanilla extract
2 tsp. coconut extract
1 cup shredded coconut
1-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup cold milk

Preheat oven to 350°F.

Yield: 12 cupcakes.

Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Stir in vanilla and coconut extracts.

In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk.  Fold in coconut.

Pour about two tablespoons of the batter in a lined cupcake baking pan.  Bake 18-24 minutes.  Allow to completely cool before frosting.

 Coconut Buttercream Frosting

1 box confectioners sugar
1/3 cup butter, softened
1 tsp coconut extract
1 ½ cups shredded coconut (1 cup for frosting, ½ cup to toast)
2 tablespoons milk

Combine butter and sugar.  Then add coconut extract and milk.  Mix until creamy.  Fold in coconut flakes.  Toast the remaining ½ cup of coconut flakes over low heat until slightly browned.  Frost cupcakes then top each one with a few sprinkles of the toasted coconut flakes.