Coconut Cupcakes with White Chocolate Cream Cheese Frosting
13/4 cup All-purpose flour
2 tsp. Baking powder
1/2 tsp. Salt
3 egg or egg substitute whites
3/4 cup Native Forest® Organic Coconut Milk
1 tsp. Vanilla Extract
1/2 tsp. Almond Extract
3/4 cup Sugar
1/2 cup Unsalted butter or buttery spread at room temperature
1 cup Let’s Do…Organic® Shredded Coconut
Frosting:
8 oz. Cream cheese at room temperature (not nonfat)
1/2 cup Unsalted butter or buttery spread at room temperature
2 oz. White chocolate, melted
2 cups Powdered sugar
Juice of 1/2 lime
Topping:
1 1/2 cup Let’s Do…Organic® Shredded Coconut
- Preheat oven to 350ºF.
- Line a muffin tin with cupcake papers.
- Sift flour, baking powder, and salt together.
- Combine egg whites, coconut milk, and extracts in a seasoning cup.
- Cream sugar and butter with an electric mixer on medium speed.
- Blend until butter lightens in color and texture, about 4 minutes.
- Alternately add dry and wet ingredients, starting and ending with dry, in three additions.
- Fold in coconut using a rubber spatula.
- Scoop batter into prepared muffin tin, filling about 3/4 full.
- Bake until a toothpick inserted in the center of each cupcake comes out clean (25-30 minutes).
- Cool in the pan for 5 minutes and then remove to cool completely.
- Start preparing the frosting: beat cream cheese and butter with an electric mixer until smooth.
- Add melted white chocolate and lime juice; beat to blend.
- Add powdered sugar and beat until smooth.
- Mix will be gooey. Spread 3 Tbsp. Frosting on each cooled cupcake. Top with shredded coconut.
