Martha's Coconut Cupcakes

One of the best cupcakes I have made to date is Martha's Coconut Cupcakes, which I made for our Birthday celebrations a few weeks back. I have never been a huge coconut fan, but my girlfriend Laura, who's birthday is on April 5, likes it and these seemed like they would compliment the other two rich cupcakes well. Turns out these were a huge hit, and one of the hubby's favorites. They were deliciously moist, with amazing icing and were not overpowering sweet, like I feared they would be. I do have to admit thought, I had never used coconut milk before and didn't realize that there was a thick layer of hardened liquid on the top with liquid on the bottom, so these cupcakes only had the hardened coconut milk in it, but honestly I think that is how I would make them anyways.

I also have to take two seconds to wish our god daughter Claire a very happy second birthday, she lives in Edmonton with my fabulous cousins, Kim and Ryan so I didn't get to join in, in her birthday celebrations but I'm looking forward to hearing all about it and hope to have a Skype date to chat with her. Claire shares a birthday with another one of the amazing people in my life, and someone who taught me how to be a good wife, friend and daughter, so Happy Birthday to my Nanny! Nanny is also the person who has taught me several things in the kitchen, including Aunty's Bets buns, won ton's, and  she assisted me when I made a full turkey dinner (let's be honest, she did it), including a scratch made lemon meringue pie. Love ya Nanny and Claire, and all the best for a fabulous year!

Martha's Coconut Cupcakes
Yields 20

1 13/4 C All Purpose Flour
2 tsp baking powder
1/2 tsp salt
1/2 C packed sweetened shredded coconut
3/4 C unsalted butter, room temp
1 1/3 C Sugar
2 large whole eggs, plus 2 egg whites, room temp
1 1/2 tsp vanilla extract
3/4C unsweetened coconut milk

Directions:

1. Preheat Oven to 350 degrees, line standard muffin tin with paper liners. 
2. Whisk together flour, baking powder, and salt. 
3. Using a magic bullet/blender/food processor, pulse shredded coconut until finely ground and add to flour mixture. 
4. With electric mixer on high, cream butter and sugar until pale and fluffy. Gradually add in whole eggs, whites, and vanilla. 
5. Reducing speed add in flour mixture, alternating with coconut milk until combined. 
6. Divide batter evenly among prepped muffin tins, about 3/4 full and bake for about 20 minutes, rotating tin half way through. 

It calls for Seven Minute Frosting, but I don't have a Candy Thermometer so I made Fluffy Vanilla Frosting.

Fluffy Vanilla Frosting
Makes 4 Cups

1 1/2C unsalted butter, room temp

4 C confectioner's sugar, sifted

1.2 Ts vanilla extract

Directions:

1. Using an electric mixer, mix butter until pale and creamy. 
2. Reduce speed and add confectioner's sugar 1/2 C at a time, once combined add vanilla and mix until frosting is fluffy and smooth. 
3. Frost cupcakes and sprinkle with coconut if you wish. 

note: icing can be stored for 10 days in fridge, in airtight container.