Coconut Cupcakes

Name: Coconut Cupcakes
Ingredients: 7 tsbp butter, softened; 1 tsp coconut extract; 1 tsp lime zest; 1/2 cup granulated sugar; 2 None large eggs; 1 cup self-rising flour, sifted; 2 tbsp milk; None None FOR THE COCONUT FROSTING; 2 1/2 tbsp butter, softened; 3 oz cream cheese, softened; 1 tsp coconut extract; 1 1/2 cups powdered sugar, sifted; 1/2 cup toasted coconut, to decorate

13 ingredients

4 steps

Ingredients

7 tsbp butter, softened
1 tsp coconut extract
1 tsp lime zest
1/2 cup granulated sugar
2 None large eggs
1 cup self-rising flour, sifted
2 tbsp milk
None None FOR THE COCONUT FROSTING
2 1/2 tbsp butter, softened
3 oz cream cheese, softened
1 tsp coconut extract
1 1/2 cups powdered sugar, sifted
1/2 cup toasted coconut, to decorate

Directions

1

Preheat oven to 350°F. Line 8 recesses of a 12-cup cupcake pan with paper liners.
2

In a stand mixer, beat butter, coconut extract, lime zest and sugar until combined. Add eggs, 1 at a time, mixing until combined between additions. Add flour and milk and beat until combined. Distribute between paper liners then bake for 20 mins. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3

Meanwhile, to make the frosting, beat butter, cream cheese and coconut extract until light and fluffy. Gradually beat in powdered sugar.
4

Spread frosting over cooled cupcakes then sprinkle with toasted coconut.