Coconut Cupcakes With Cream Cheese Icing

Ingredients

• 12 cup butter
• 34 cup granulated sugar
• 1 egg
• 1 teaspoon coconut extract
• 12 teaspoon vanilla
• 1 13 cups all-purpose flour
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 1 pinch salt
• 34 cup buttermilk
• 12 cup shredded sweetened coconut
• 14 cup cream cheese
• softened
• 2 tablespoons butter
• softened
• 1 tablespoon milk
• 14 teaspoon vanilla
• 14 teaspoon coconut extract
• 2 cups icing sugar
• 12 cup shredded sweetened coconut

Instructions

1. Line 12 muffin cups with paper liners; set aside.
2. In large bowl, beat butter with sugar until fluffy; beat in egg, coconut extract and vanilla until smooth.
3. In separate bowl, whisk together flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
4. Stir in coconut.
5. Spoon into prepared cups, filling about three-quarters full.
6. Bake cupcakes in centre of 350F (180C) oven until cake tester inserted in centre comes out clean, about 22 minutes.
7. Transfer to rack; let cool completely.
8. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.)
9. Garnish: In metal cake pan, toast coconut in 350F (180C) oven, stirring once, until golden, 5 to 8 minutes.
10. Let cool.
11. Cream Cheese Icing: In bowl, beat cream cheese with butter until light and fluffy; beat in milk, vanilla and coconut extract.
12. Reduce speed and beat in icing sugar, 1 cup (250 mL) at a time, until fluffy.
13. Spread about 2 tbsp (25 mL) over each cupcake; dip in toasted coconut.
14. (Make-ahead: Refrigerate in airtight container for up to 24 hours.
15. ).