Baking in the summer we like to use lemons, limes, adding citrus to a recipe can cool down a warm summer night. While not being a citrus the leader of freshness for me is the coconut.
Having a coconut craving the other night I found this recipe and decided to give it a whirl. Fantastic is all I have to say.. I thank Baked Perfection for the recipe.
Nothing Coconut Cupcakes with Coconut Frosting
recipe by Baked Perfection
makes 15 cupcakes
1/2 cup butter, softened 1 cups sugar 1 egg 1 egg white 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup coconut milk (full fat) 1 cup shredded coconut
In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the egg and egg white, one at a time. Add the vanilla and almond extract; mix well. Add the flour mixture to creamed mixture alternately with coconut milk (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Coconut Frosting recipe from Baked Perfection
1 stick butter, softened 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 3 cups powdered sugar generous pinch of salt 4 tablespoons coconut milk pinch of salt
Beat butter, vanilla, and almond extract until creamy. Add salt. Add powdered sugar 1 cup at a time, alternating with coconut milk, beating until combined.