White on White Coconut Cupcakes
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White on White  Coconut Cupcakes
White on White Coconut Cupcakes
1/2 cup butter softened
3/4 cup sugar
3 tbsp. cream of coconut (found in the Liquor Dept., stir well before measuring))
3 tbsp. coconut milk (stir well before measuring)
3 eggs
1 cups flour
1/4 cup sweetened flaked coconut
2 tsp. baking powder
1 tsp. Lime Zest, (optional) grated l
1/4 tsp. salt
Cream Cheese Frosting (recipe follows)
Additional coconut for topping, if you like

Prep: 20 minutes Cook: 15 to 18 minutes
Makes: 18

1. Preheat oven to 350°F and line 18 muffin cups with paper liners.
2. Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and beat until light and fluffy. Beat in cream of coconut and coconut milk. Add eggs, one at a time, beating well after each addition. (Mixture may look curdled.)
3. Stir together flour, coconut, baking powder, lime zest and salt in a medium bowl. Add dry ingredients to butter mixture, beating until well combined.
4. Pour batter into prepared muffin cups and bake for 15 to 18 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting with Cream

Cheese Frosting: Beat together 1/4 cup softened butter, 4 oz.
softened cream cheese, 1/2 tbsp. coconut milk and 1/4 tsp. coconut extract in a medium bowl until smooth. Gradually beat in 3 cups powdered sugar until smooth. Sprinkle cupcakes with additional coconut after frosting, if you like. 

Nutritional Information:
Nutrition per serving: 271 calories, 3 g protein, 12 g total fat, (8 g sat.), 39 g carbohydrate, 0 g fiber, 29 g sugar, 58 mg cholesterol, 121 mg sodium, 8 points plus