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Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes

These coconut-topped sweeties make eating dessert feel like a tropical vacation.

  • Yield: Makes 21
Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes

Source: Martha Stewart's Cupcakes

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup packed sweetened shredded coconut
  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 1 1/3 cups sugar
  • 2 large eggs, plus 2 large egg whites
  • 3/4 cup unsweetened coconut milk
  • 1 1/2 teaspoons pure vanilla extract
  • Seven-Minute Frosting
  • 1 1/3 cups large-flake unsweetened coconut

Directions

  1. Make cupcakes as directed in Basic Cupcake How-To, adding sweetened coconut to dry ingredients, and using coconut milk and vanilla for wet ingredients. Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.

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