Zutaten für Coconut Cupcakes With White Chocolate Cream Cheese Frosting
- All Purpose Flour
- 2 teaspoons baking powder
- Table Salt
- 2 large egg whites
- 1 cup coconut milk
- Vanilla Extract
- Almond Extract
- 1 3/4 cups granulated sugar
- Unsalted Butter
- Sweetened Flaked Coconut
- 8 ounces cream cheese, softened
- 8 ounces white chocolate, melted
- Lime, Juice Of
- 3 cups powdered sugar
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Zubereitung von Coconut Cupcakes With White Chocolate Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Line a regular-sized muffin tin with cupcake papers.
- In a medium bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate measuring cup, whisk together 2 large egg whites, 1 cup coconut milk, 1 teaspoon vanilla extract, and 1/2 teaspoon lime extract.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and 1 3/4 cups granulated sugar using an electric mixer on medium speed for 4 minutes, until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk mixture, beginning and ending with the dry ingredients. Add in three additions, mixing until just combined.
- Gently fold in 1 cup sweetened shredded coconut using a rubber spatula.
- Fill each cupcake liner about 3/4 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting: In a large bowl, beat together 8 ounces cream cheese, softened, and 1/2 cup (1 stick) unsalted butter, softened, until smooth.
- Add 8 ounces melted white chocolate and 1 tablespoon lime juice. Beat until combined.
- Gradually add 3 cups powdered sugar, beating until smooth and creamy.
- Frost each cooled cupcake with approximately 3 tablespoons of frosting.
- Garnish with extra shredded coconut, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
176g
Fat
115g
Carbs
20g
