2 tsp. baking powder
1/2 tsp. salt
1/2 cup packed sweetened shredded coconut
3/4 cup butter, room temp.1 1/3 cups sugar
2 large whole eggs plus 2 egg whites, room temp.
1 1/2 tsp vanilla
3/4 cup unsweetened coconut milk
Whisk together flour, powder, salt. Pulse shredded coconut in food processor until finely ground, and whisk into flour mixture.
Cream butter and sugar until pale and fluffy. Gradually beat in whole eggs, whites, and vanilla. Reduce speed and add flour mixture in 3 batches alternating with 2 additions of coconut milk and beating until combine after each.
Divide batter among lined cups. Rotate while baking half way through. 20 minutes on 350
Frost with favorite frosting.
(Martha makes hers with her 7 minute frosting adding coconut extract. I don't like that kind of frosting. You can probably find it on her site. I would do a yummy butter cream or a cream cheese. I would put coconut extract in. I made it with a ganache glaze. It was good too.
These cupcakes were so coconutty and delicious. I actually liked them plain too. Just make sure you beat the butter and sugar really good to make a light and fluffy batter. Yummy!
More cupcakes to be posted!