Coconut Cupcakes

To end your family feast, bring these dainty cupcakes to the table. They're as pretty as they are delicious!

Makes 2 dozens
Prep Time 30 minutes
Baking Time 16 to 18 minutes

1 cup butter, cubed and softened
1 1/2 cups sugar
4 eggs
1 tablespoon coconut extract
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
1/2 cup desiccated coconut
1 cup coconut flakes, toasted

For the buttercream icing
1 cup sugar
1/2 cup egg whites
1 1/2 cups butter,
      cut into tablespoons, softened
1 tablespoon coconut extract

1  Preheat oven to 350ºF. Line two 12-hole muffin pans with cupcake liners.

2  In the bowl of an electric mixer, cream butter and sugar until light and fluffy.

3  Add eggs one at a time, beating for about 1 minute after each addition.

4  Add coconut extract and beat until combined. Reduce mixer speed to low.

5  In a separate bowl, sift together flour and baking powder. Add a third of the flour to the mixture, then add half of the milk. Repeat the process and beat just until well combined. Add the desiccated coconut.

6  Spoon or scoop the batter into the muffin pans, filling until about three-fourths full. Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.

7  Cool cupcakes completely on wire racks before frosting.

8  Make the buttercream icing: Place sugar and egg whites in the heatproof bowl of an electric mixer and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140ºF on an instant-read thermometer. Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff , glossy peaks form. Reduce speed to medium-low; add butter a tablespoon at a time, beating well after each addition. Beat in coconut extract. Set aside until ready to use.

9  Once cupcakes are cooled, frost cupcakes with buttercream icing. Top with toasted coconut flakes.

Storage tip: Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.

Photography by At Maculangan | Styling by Paulynn Chang Afable