MELT-IN-YOUR-MOUTH COCONUT CUPCAKES WITH COCONUT SWISS BUTTERCREAM FROSTING

This is possibly the best recipe for coconut cake/cupcakes ever.  Don’t just take my word for it.  My taste testers all agreed that it was.  That includes my picky hubby who raved for days afterward.  You’ll need to buy cream of coconut for the cupcakes and the frosting.  Try the Asian section of your supermarket.   Sometimes it’s called coconut cream.

Swiss buttercream is amazingly easy to make and there is just no substitute for its silky smooth texture.  Don’t, please don’t, make cream cheese frosting for these.  It just won’t be the same.

Coconut Cupcakes  Adapted from Cook’s Illustrated’s Coconut Cake Rating:  10 out of 10

Click for PRINTABLE PAGE INGREDIENTS: 3.5 oz. (about 1 cup + 2 Tbsp.) cake flour (I used White Lily all-purpose low-protein flour) 1/2 cup granulated sugar 1-1/2 tsp. baking powder 1/4 tsp. + 1/8 tsp. Morton kosher salt 6 Tbsp. unsalted butter, soft but still cool, cut in 1 Tbsp. pcs. 3 large egg whites, room temperature 1/2 large egg yolk (3/4 Tbsp.) 1/2 tsp. pure vanilla extract (I used my homemade vanilla.) 1/2 tsp. coconut extract (I used my homemade coconut extract.) 6 Tbsp. cream of coconut 2 Tbsp. water Coconut Swiss Buttercream Frosting Toasted coconut Heat oven to 325F.  Line a 12-cup muffin tin with paper cups.  In bowl of a stand mixer, using the paddle attachment on stir speed, combine flour, sugar, baking powder and salt.  On low speed, add, one at a time, butter pieces that have been softened but are still waxy and cool.  Mix till butter is like coarse meal with no particles bigger than a pea.  In a small bowl, whisk together egg whites, yolk, vanilla and coconut extracts, cream of coconut and water.  Add about 1/2 of this mixture to the flour mixture.  Mix on low speed to combine, then increase speed to medium high for about 45 seconds.  With mixer still on, add remaining half of liquid slowly on medium high.  Mix for another 45 seconds.  Divide batter evenly among paper cups, filling each about 1/2 full.  Bake 16-18 minutes, or till a wooden pick inserted near center returns with just a few crumbs.  Cool in pans 5 minutes before transferring to wire rack.   Frost cupcakes with Coconut Swiss Buttercream Frosting and garnish with toasted coconut.