Coconut Overload Cupcakes with Coconut Cream Cheese Frosting

• Refrigerated

  • 3 Egg whites, large

• Canned Goods

  • 1/2 cup Coconut milk, lite

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 2 cups Confectioners' sugar
  • 1/2 tsp Salt
  • 3/4 cup Sugar

• Nuts & Seeds

  • 1 cup Coconut, sweetened
  • 3 tsp Coconut extract

• Dairy

  • 1 cup Butter, unsalted
  • 8 oz Cream cheese

• Desserts

  • 1 Colorful candy

• Beer, Wine & Liquor

  • 1/4 cup Coconut rum

Found on noblepig.com

Ingredients

• 1-3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large egg whites, room temperature
• 1/2 cup lite coconut milk
• 1/4 cup coconut rum (such as Malibu)
• 2 teaspoons coconut extract
• 3/4 cup sugar
• 1/2 cup unsalted butter, softened
• 1 cup sweetened, shredded coconut, plus more to top the cupcakes
• colorful candy for garnish, optional
• 8 oz cream cheese (not lowfat), softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon coconut extract
• 2 cups confectioners sugar

Directions

• Preheat the oven to 350° F. Prepare a regular-sized muffin tin by lining it with cupcake papers. In a small bowl, sift together flour, baking powder and salt. Set aside. In a pourable measuring cup, combine egg whites, coconut milk, coconut rum and coconut extract. In a stand mixer, cream together sugar and butter until light and airy, about 4 minutes on medium speed. Alternately add dry and wet ingredients (starting and ending with dry) in three additions. Mix in coconut until fully combined. Be careful not to over-mix batter. Fill each prepared muffin tin ⅔ full with batter. Bake until a toothpick inserted in the middle comes out clean, about 25 minutes. Leave in the pan to cool about 5 minutes before removing and cooling completely. To make the frosting, beat cream cheese and butter with a mixer until smooth, about 4 minutes. Add coconut extract and powdered sugar and beat to blend. Spread frosting on each cupcake and top with shredded coconut. Garnish each cupcake with seasonal candy of your choice. Tip: Keep the cupcakes refrigerated until ready to serve.