Coconut Angel Cupcakes With Coconut Frosting - cooking recipe

Ingredients

3/4 cup butter
1 1/2 cups white sugar
2 large eggs
1 teaspoon vanilla
1 1/2 teaspoons coconut extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/8 teaspoon salt
3/4 cup soft shredded coconut
3/4 cup cold coconut milk
COCONUT ANGEL FROSTING
1/2 cup butter, softened
3 -4 cups confectioners' sugar
4 -7 tablespoons whipping cream (unwhipped) or 4 -7 tablespoons half-and-half cream
1 -2 teaspoon coconut extract
1 teaspoon vanilla (optional)
flaked coconut (to garnish)

Preparation

Set oven to 400\u00b0F (will reduce the temperature later).
Set oven rack to second-lowest position.
Spray the top of the muffin tins with non-stick spray, then line 16-18 tins with paper muffin liners.
In a food processor, grind the 1-1/2 cups sugar to make a fine consistency.
Add in the butter and process to blend the sugar and the butter well.
Add in eggs and extracts; blend well.
In a small bowl, combine flour, baking powder, baking soda and salt.
Add to the creamed mixture and blend/pulse until combined.
Add in the COLD coconut milk; blend well.
Fold in the shredded coconut.
With an ice cream scoop, divide the batter into prepared tins.
Immediately REDUCE oven temperature to 350\u00b0F.
Bake until muffins spring back when touched (about 20-25 minutes).
Cool completely and frost, then garnish with coconut shreds on top of the frosting.
To make the frosting: mix all ingredients adjusting the amount of confections sugar and whipping cream or half and half cream to achieve desired texture.