Coconut Cupcakes with Key Lime White Chocolate Frosting

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup packed sweetened coconut
• 3/4 cup unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1/2 cup coconut milk
• 1/4 cup sour cream

Instructions

1. Preheat oven to 350 degrees. Line muffin tins with paper liners.
2. Pulse coconut in a food processor until finely ground.
3. Mix together coconut milk and sour cream, set aside.
4. Whisk together flour, baking powder, ground coconut and salt.
5. Cream butter and sugar until pale and fluffy.
6. Add eggs, one at a time, mixing after each one. Add extracts.
7. With mixer on low, add flour in three batches, alternating with two additions of coconut milk and sour cream. Beat after each addition until combined.
8. Divide batter evenly among lined cups, filling each about 3/4 full.
9. Bake for about 20 minutes, or until a toothpick comes out clean.
10. Allow to cool completely on wire racks before frosting.
11. Frost with Key Lime White Chocolate Frosting and garnish with toasted coconut.

Notes

Ingredients

• 5 ounces good quality white chocolate, chopped into small chunks
• 1/2 cup unsalted butter, room temperature
• 3 1/2 cups powdered sugar
• pinch salt
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon key lime juice
• 1/4 cup sour cream

Instructions

1. Melt the white chocolate by microwaving in a microwave safe bowl on medium power for 90 seconds. Stir, then microwave again, in 30 second intervals, if needed until it is melted and smooth. Set aside.
2. Beat butter until light and fluffy.
3. With the mixer on low, gradually add the powdered sugar until well combined.
4. Add the salt, vanilla, key lime juice and sour cream and mix until very smooth.
5. Add the melted white chocolate and mix just until incorporated.

Notes