Coconut Cream Cupcake Recipe!

175 ml (3/4 cup) butter, room temperature

300 ml (1 1/4 cups) sugar

3 eggs, room temperature

250 ml (1 cup) canned unsweetened

coconut milk (shake well before opening)

10 ml (2 tsp) vanilla extract

550 ml (2 1/4 cups) flour

5 ml (1 tsp) salt

5 ml (1 tsp) baking powder

175 ml (3/4 cup) sweetened flaked coconut

Coconut Buttercream Frosting

1 1/2 sticks butter, room temperature

50 ml (1/4 cup) heavy cream

10 ml (2 tsp) vanilla

500 ml (2 cups) icing sugar

375 ml (1 1/2 cups) sweetened flaked coconut, lightly toasted in a dry frying pan

Preheat oven to 175 C (350 F) and prepare muffin tins by lining with paper cups. Spray cups lightly with cooking spray. Recipe makes about 20 cupcakes.

Cream butter until light and fluffy; add sugar and cream till light and fluffy, scraping down sides halfway through to ensure even mixing. Add eggs one at a time, beating for 30 seconds each. Scrape down sides after each egg to ensure even mixing.

Sift together flour, salt and baking powder. In another bowl, mix together coconut milk and vanilla.

Add a third of dry ingredients to creamed butter, sugar and eggs mixture, then half the coconut milk mixture. Continue alternating dry and wet mixtures, ending with dry. Stop mixing just as ingredients become incorporated; do not overbeat or cupcakes will be tough.

Gently fold in coconut. Scoop into cupcake papers about a half to three-quarters full. Bake 18-22 minutes, rotating pan after first 15 minutes to ensure even baking. Cupcakes are done when toothpick inserted into centre comes out clean. Let cupcakes cool for a minute or two in the pan, then transfer to wire rack to cool completely.

Make frosting: Beat butter until creamy, scrape down sides of bowl. Add sifted powdered sugar and milk. Beat until smooth. Add half toasted coconut and mix until combined. Spread or pipe icing onto cupcakes and sprinkle with remaining toasted coconut.

Source: http://cupcakestakethecake.blogspot.com/2008/09/coconut-cloud-cupcake-recipe-and-more.html