Papaya And Coconut Cupcakes - cooking recipe

Ingredients

8 tbsp (1 stick) butter, at room temperature
3/4 cup granulated sugar
1 tsp coconut extract
2 None eggs
1 1/4 cups self-rising flour, sifted
1/2 cup flaked coconut
1/3 cup buttermilk
1 cup diced papaya
None None FOR THE COCONUT ICING
6 tbsp (3/4 stick) butter, at room temperature
1 cup powdered sugar, sifted
2 tbsp milk
1/4 cup flaked coconut, lightly toasted

Preparation

Preheat the oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Beat butter, sugar and vanilla extract in a large bowl with an electric mixer until light and creamy. Add eggs, one at a time, beating well after each addition.
Fold in flour, coconut and buttermilk. Lightly mix in papaya. Spoon evenly into prepared pan, filling each cup 2/3 full.
Bake for 20-25 mins until a toothpick inserted into center comes out clean. Cool in pan for 5 mins. Remove from pan; cool completely on a wire rack.
Meanwhile, for the coconut icing, beat butter and powdered sugar in a bowl until creamy. Beat in milk. Spread on cooled cupcakes. Sprinkle with coconut.