Coconut Cupcakes 2

Ingredients: 

1/4 cup butter, softened

1/4 cup coconut oil

1/2 cup white sugar

3 eggs

1/4 cup sweetened coconut

1 1/2 cup flour

1 1/2 teaspoons baking powder

1/4 cup coconut milk

1/4 cup coconut for garnish

icing

2 tablespoons icing sugar

4 tablespoons butter, softened

1/4 cup coconut cream

Preheat oven to 350F. Line a 12 cup muffin tin with paper liners. Beat together butter, coconut oil, and sugar until light and fluffy. Add the eggs one at a time until the mixture is uniform. On low speed mix in the coconut. In a separate bowl mix together flour and baking powder. Continue running the mixer on low speed and alternately add in the coconut milk and the flour mixture, scraping down the bowl regularly. Pour or scoop into muffin tins and bake for 18 minutes or until a toothpick inserted comes out clean.

While the cupcakes are cooling you can toast the coconut and make the icing. To toast the coconut, heat a medium skillet to medium-low and toss the coconut until fragrant. It can burn quickly so pay attention. To make the icing beat together sugar and butter until fluffy then add in coconut cream. This recipe does not make tons of icing, so if you love icing you may want to double it.

Frost the cupcakes with the icing, topping each with a sprinkling of toasted coconut.

Prep Time: 30 minutes Cooking Time: 20 minutes Total Time: 50 minutes

Calories(approximate per serving): 250 
by-http://www.dailyunadventuresincooking.com/recipe/coconut-cupcakes-recipe/