I have a severe addiction to one of the most luscious edible substances on earth: coconut cream. Whenever I am on a tropical vacation I order fresh pina coladas in pairs and fantasize about living in a country where they sell coconut cream by the litre. (They really do sell it by the litre in Mexico you know.)
For now my daydreams will have to be satisfied by these fluffy coconut cupcakes. For those of you with a penchant for frosting, I would double the icing recipe as I like my cupcakes light on the icing. These coconut cupcakes are gently frosted with an icing which is light on the sugar but heavy on the fruit giving them a natural coconut flavour without any of that super-cloying sweetness available in coconut flavoured items. Thank you once again, coconut cream.
Coconut Cupcakes(12 cupcakes )
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.