Shelly's Recipe

COCONUT-CHOCOLATE CHIP CUPCAKES

Category: Cupcakes

1 cup whole wheat pastry flour
1 cup flour
1/2 cup coconut milk powder, sifted
1 tsp baking powder
1/2 tsp salt
1 1/4 cups unsalted butter, room temperature
3 oz cream cheese, room temperature
1 1/2 cups sugar
1/2 tsp vanilla extract
3/4 tsp coconut extract
5 large eggs
2 tbsp whole milk
1 3/4 cups dark chocolate chips

Frosting
1/2 cup unsalted butter, room temperature
1/2 cup coconut milk powder, sifted
1/4 tsp salt
1/2 tsp vanilla extract
1/2 tsp coconut extract
5 cups powdered sugar
4 tbsp whole milk
flaked sweetened coconut

To make cupcakes, preheat oven to 350. Line 20 standard muffin cups with paper liners. Sift pastry flour, flour, coconut milk powder, baking powder and salt into medium bowl. Using mixer, beat butter and cream cheese in large bowl until smooth. Gradually beat in sugar, then vanilla extract and coconut extract. Beat in dry ingredients. Add eggs one at a time. Beat until blended after each addition. Beat in milk, then stir in chocolate chips. Spoon scant 1/3 cup batter into each paper liner.

Bake cupcakes for about 22 minutes, until tester inserted comes out clean. Let cool 10 minutes then turn cupcakes onto rack to let cool.

For frosting, use mixer to beat butter, coconut milk powder, and salt in large bowl until smooth. Beat in vanilla extract and coconut extract. Beat in enough powdered sugar, 1 cup at a time, to form very thick frosting. Beat in milk, 1 tbsp at a time, until frosting is thin enough to spread. Spread frosting on cupcakes. Sprinkle with flaked coconut.