Coconut cupcakes with Cream Cheese icing and Coconut flakes

Recipe & Styling mari Loewen, Photography Ross Cornish

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A beautiful and flavourful cupcake, everyone will love.

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1 cup butter, softened 1 cup sugar

1 teaspoon vanilla

3 eggs

1 1⁄2 cups all-purpose flour

1⁄4 teaspoon baking soda

1⁄2 teaspoon baking powder

1⁄2 teaspoon salt

1⁄2 cup buttermilk

1 cup shredded coconut, unsweetened

1 cup large coconut flakes for decorating

Cream cheese icing

3⁄4 cup butter

8 ounces cream cheese

1 tablespoon lemon juice

1 tablespoon vanilla

4 cups icing sugar

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Preparation

Preheat oven to 350°. In the bowl of an electric mixer, cream butter and sugar then add vanilla and beat until light and fluffy. Add eggs one at a time and beat well. In another bowl, sift together all dry ingredients and add dry mixture and buttermilk alternately to butter mixture a little at a time and mix until incorporated. Fold in 1 cup shredded coconut and spoon mixture into muffin tins lined with cupcake papers 3⁄4 full.

Bake for 15-20 minutes. Makes 12. Cool completely before icing.

To make icing, with the electric mixer, cream butter, cream cheese, lemon juice and vanilla and mix until smooth. Sift in icing sugar, one cup at a time and beat until light and fluffy. Spread generously on cooled cupcakes with spatula and decorate with large coconut flakes.