Ingredients
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1 3/4 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon table salt
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3 large egg whites
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3/4 cup coconut milk or 3/4 cup whole milk
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract
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3/4 cup sugar
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1/2 cup unsalted butter, room temperature (1 stick)
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1 cup sweetened flaked coconut
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8 ounces cream cheese, room temperature (do not use nonfat)
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1/2 cup unsalted butter, room temperature (1 stick)
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2 ounces white chocolate, melted
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1/2 lime, juice of
Instructions
- Preheat oven to 350°F.
- Line a regular sized muffin tin with cupcake papers.
- Sift flour, baking powder and salt together in a bowl.
- In a measuring cup combine egg whites, coconut milk and extracts.
- Cream together sugar and butter with an electric mixer on medium speed.
- Blend until butter lightens in color and texture, 4 minutes.
- Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
- Fold in coconut using a rubber spatula.
- Scoop batter into prepared tin, filling each about 3/4 full.
- Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
- Cool in the pan 5 minutes; remove completely.
- For frosting, beat cream cheese and butter with an electric mixer until smooth.
- Add melted white chocolate and lime juice; beat to blend.
- Add powdered sugar and beat until smooth (it will be gooey).
- Spread 3 Tbsp frosting on each cupcake.
- Top cupcakes with coconut.