Name: White Chocolate and Coconut Cupcakes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 12 cupcakes
Ingredients: 1 1/3 cups all-purpose flour (see Cook’s Note); 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 1 cup granulated sugar; 1 stick (8 tablespoons) unsalted butter, at room temperature; 2 large eggs; 1/2 teaspoon coconut extract; 1/2 cup unsweetened coconut milk; 2 cups confectioners’ sugar; 2 sticks (1 cup) unsalted butter, at room temperature; 8 ounces white chocolate, melted; 3 tablespoons unsweetened coconut milk; Shredded coconut, for topping

Directions

Special equipment:

a 12-cavity cupcake pan; a piping bag fitted with a tip or a decorator tool with tips

For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cavity cupcake pan with paper liners.
Whisk the flour, baking powder and salt in a medium bowl. Set aside.
Beat the granulated sugar and butter in a stand mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, then the coconut extract. Beat in the flour mixture on low speed in 3 batches, alternating with the coconut milk, then beat on medium-high speed until just combined. Divide the batter among the paper liners.
Bake until the tops spring back when pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
For the frosting: Pulse the confectioners’ sugar, butter, white chocolate and coconut milk in a food processor until smooth. Let the frosting rest at room temperature for about 30 minutes, then transfer to a piping bag or decorator tool fitted with a tip (or transfer to a bowl).
Pipe or spread the frosting on the cupcakes and top with shredded coconut.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)