Passionfruit-Coconut Cupcakes

Directions

1. 1
   Line two 12-cup muffin tins with paper liners.
2. 2
   Preheat the oven to 350 degrees F.
3. 3
   Sift together the flour, baking powder, and salt.
4. 4
   Pour the juice and vanilla into a measuring cup.
5. 5
   In a mixer, beat the butter until soft and smooth.
6. 6
   Add the sugar and beat until light and smooth.
7. 7
   Add the egg yolks, 1 at a time, beating after each addition.
8. 8
   Stop the mixer and scrape down the sides of the bowl several times.
9. 9
   With the mixer on low speed, alternately add the flour mixture and juice, beginning and ending with the flour.
10. 10
    In another bowl, with a clean whip, beat the egg whites until stiff but not dry.
11. 11
    Stir about 1/3 of them into the batter to lighten it, then fold in the remaining whites.
12. 12
    Divide the batter evenly between the cupcake liners (they will be almost full).
13. 13
    Bake for 25 to 30 minutes, until the tops are golden and springy and a toothpick inserted in the center of one comes out clean.
14. 14
    Cool in the pans for 10 minutes, then remove the cupcakes to a wire rack to finish cooling.
15. 15
    Meanwhile, make the icing: Spread the coconut in a cake or pie pan and put into the oven to toast until lightly browned, about 10 minutes.
16. 16
    Beat the butter in a mixer until smooth, then gradually begin adding the sugar.
17. 17
    After about half of the sugar is added, pour in 1/4 cup coconut milk, beat until smooth, then scrape down the sides of the bowl.
18. 18
    Add the remaining sugar, the coconut powder (if using), the salt (which you want to balance the sweetness of the coconut), and any additional milk needed to get the texture you like.
19. 19
    Ice the cupcakes and sprinkle each one with a bit of toasted coconut.