If you're even the smallest fan of coconut, you will absolutely love these cupcakes.

~Ingredients:

-For the Cupcakes:

1 Cup All Purpose Flour.

1 1/4 Teaspoon Baking Powder.

1/4 Teaspoon Salt.

1/3 Cup Sweetened Shredded Coconut.

1/2 Cup Unsalted Butter, at room temperature.

3/4 up Granulated Sugar.

1 egg, room temperature.

1 egg white, at room temperature.

1 Teaspoon Vanilla Extract.

1/2 Cup Unsweetened Coconut Milk (Well Stirred).*

-For the Frosting:

1 Cup Unsalted Butter, at room temperature.

2 1/2 Cups Powdered Sugar.

2 Teaspoons Vanilla Extract.

1 Teaspoon Coconut Extract.

-For the Frosting:

1 Cup Toasted Coconut.

Whoppers Robin's Eggs Malted Milk Balls (optional).

~Directions:

Step 1: Preheat oven to 350 degrees fahrenheit. Line the cupcake tray with paper liners.

Step 2: In a medium bowl, whisk together the flour, baking powder and salt.

Step 3: Pulse the shredded coconut in the food processor until finely grounded and whisk into the flour mixture; set aside.

Step 4: On medium speed, cream the butter and sugar together until plae and fluffy, about 3 minutes.

Step 5: Add the egg, egg white and vanilla extract and beat until combined, scraping down the sides of the bowl as needed.

Step 6: Reduce the mixer speed to low.

Step 7: Add the flour mixture in three batches, alternating with two additions of coconut milk, and beating until combined after each.

Step 8: Divide the batter evenly between the lined cups. Bake until a toothpick inserted in the center comes out clean, about 18 to 20 minutes.

Step 9: Remove from the oven, let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Step 10: Making the Frosting: Whip the butter on medium - high speed for 5 minutes, stopping to scrape the bowl once or twice.

Step 11: Reduce the speed to low and gradually add the powdered sugar.

Step 12: Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla and coconut extracts, mixing until incorporated.

Step 13: Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

Step 14: Garnishing the Cupcakes: Using an offset spatula, spread a mound of frosting on top of each cupcake and create a well in the center. 

Step 15: Place the toasted coconut in a shallow bowl. Roll the sides of the cupcake in the toasted coconut, then top with a few Robin's Eggs malted milk balls.

Step 16: The cupcakes should be stored in an airtight container at room temperature for up to 3 days.

~Recipe Notes:

1) Why does Coconut Milk need to be stirred?

The fatty 'cream' will rise to the top of the can over time, creating a dense layer that needs to be mixed back into the watery liquid below.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah :)