Coconut Cupcakes

    Ingredients

    • 1 Cup Whole Wheat Pastry Flour
    • 1 Cup Lotus Brand All Purpose Flour
    • ½ Cup Good N Natural Coconut Milk Powder (sifted, then measured)
    • 1 tsp Baking Powder
    • ½ tsp Salt
    • 1 ¼ Cups (2 ½ Sticks) Unsalted Butter, Room Temperature
    • 1 3oz Package Cream Cheese, Room Temperature
    • 1 ½ Cups Sugar
    • ½ tsp Vanilla Extract
    • 4 Drops Coconut Flavouring or ¾ tsp Coconut Extract
    • 5 Large Eggs
    • 2 tbsp Milk
    • 1 ¾ Cups Bittersweet Chocolate Chips

      • FROSTING:

    • ½ Cup (1 Stick) Unsalted Butter, Room Temperature
    • ½ Cup Cup Good N Natural Coconut Milk Powder (sifted, then measured)
    • ¼ tsp Salt
    • ½ tsp Vanilla Extract
    • 3 Drops Coconut Flavouring or ½ tsp Coconut Extract
    • 4-5 Cups Lotus Brand Icing Sugar
    • 4 tbsp Milk
    • Flaked Sweetened Coconut (Optional)

    Method

    • For cupcakes:
      • 1. Preheat oven 350 F. Line 20 standard (1/3-cup) muffin cups with paper liners
      2. Sift first 5 ingredients into medium bowl
      3. Using electric mixer, beat butter and cream cheese in large bowl until smooth. Gradually beat in sugar, then vanilla extract and coconut flavouring
      4. Beat in dry ingredients (batter will be stiff)
      5. Add eggs 1 at a time, beating to blend after each addition
      6. Beat in milk, then stir in chocolate chips
      7. Spoon scant 1/3 cup batter into each paper liner
      8. Bake for 22 minutes or until tester inserted into centers comes out clean
    • For frosting:
      • 1. Beat butter, coconut milk powder, and salt until smooth
      2. Beat in vanilla extract and coconut flavouring
      3. Beat in enough powdered sugar, 1 cup at a time, to form very thick frosting
      4. Beat in milk, 1 tablespoon at a time, until frosting is thin enough to spread
      5. Roll frosted cupcakes in flaked sweetened coconut
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