Coconut Cupcakes

Aspiring chef Amber Bonny Burhans tells us these buttery cupcakes are one of her signature dishes. She hopes to attend culinary school next year. Prep and Cook Time: 45 minutes, plus about 40 minutes for cooling and frosting.

Yield: Makes 30 cupcakes

Ingredients

• 2 3/4  cups  butter, at room temperature
• 2  cups  granulated sugar
• 4  large eggs
• 2  teaspoons  each vanilla and almond extracts
• 3  cups  all-purpose flour
• 1/2  teaspoon  each baking powder, baking soda, and salt
• 1  cup  coconut milk
• 1 1/2  cups  flaked coconut, plain or toasted
• 8  ounces  cream cheese, at room temperature
• 2 3/4  cups  powdered sugar

Preparation

1. Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.

2. In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.

3. Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.

4. Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut.

Note: Nutritional analysis is per cupcake.

Nutritional Information

Calories:

359 (58% from fat)

Protein:

3.1g

Fat:

23g (sat 15)

Carbohydrate:

36g

Fiber:

0.6g

Sodium:

282mg

Cholesterol:

82mg