Better Coconut Cupcakes

Name: Better Coconut Cupcakes
Ingredients: For the cupcakes; 1/2 cup unsalted butter, softened; 3/4 cup sugar; 3 egg whites; 1 3/4 cups all-purpose flour; 1 tablespoon cornstarch; 2 teaspoons baking powder; 3/4 cup canned coconut milk (NOT sweetened coconut cream); 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 pinch salt; For the icing & garnish; 1/2 cup unsalted butter, softened; 8 ounces cream cheese, softened; 1 1/2 cups powdered sugar; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; Unsweetened flaked coconut

18 ingredients

1 steps

Ingredients

For the cupcakes
1/2 cup unsalted butter, softened
3/4 cup sugar
3 egg whites
1 3/4 cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking powder
3/4 cup canned coconut milk (NOT sweetened coconut cream)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 pinch salt
For the icing & garnish
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Unsweetened flaked coconut

Directions

1

["Preheat oven to 350\u00b0 and line a cupcake tin with paper cupcake liners.", "In a stand up mixer with the paddle attachment, beat the butter slightly. Add the sugar and cream until fluffy. Scrape the sides and bottom with a rubber spatula.", "In a separate bowl, whip the egg whites with a whisk until they are foamy and frothy - you're not looking for peaks here by any means, you just want to get them foamed and ready to accept more air.", "Pour the whites into the mixing bowl and mix on low for about 2 minutes. At first it will look like the butter is almost curdled and will never incorporate homogenously into the whites but be patient. In about a minute or two it will all come together instantly and almost flawlessly, resembling the glossiest and most heavenly meringue.", "Mix the dry ingredients in one bowl, and the coconut milk and extracts in a liquid measuring cup.", "Alternating between wet and dry, add a third of the dry to the mix, beat to just begin to combine before adding a third of the liquid. Repeat this twice more, beating only just until everything is combined and STOP. Over beating will give you tough cupcakes and these should be like little pillowy clouds of coconuty perfection.", "Using a 2.5oz spring-loaded ice cream scoop (roughly 2-1/2\" diameter)