The Best Coconut Cupcake, You'll ever Eat!

I found this recipe in a magazine, I receive and love..........Cuisine at Home.

From the time I started receiving this magazine, I have felt like Queen of my kitchen............I have yet made a recipe from this magazine, that my family has not liked.

There have been many times when I have thought, now there is a combination I never would have thought of.........And true to it's word, every time, what a fabulous meal. If you have never seen this magazine.........It really is worth checking out. Their website is www.cuisineathome.com

I love Coconut, but the rest of my family are not big fans.............I needed a Coconut cupcake that really would change that..............This is it!!!!!!

"Coconut Cupcakes with White Chocolate

Cream Cheese Frosting"

For the Cupcakes

Sift together:

1 3/4 cup all-purpose flour

2 tsp. Baking powder

1/2 tsp. Salt

Combine:

3 egg whites

3/4 coconut milk *(See special note)

1 tsp vanilla extract

1/2 tsp almond extract

Cream:

3/4 cup sugar

1/2 cup unsalted butter, room temperature (1 stick)

Fold in:

1 cup sweetened shredded coconut

For the Frosting:

Beat;Add

8oz cream cheese, room temperature (not nonfat)

1/2 cup unsalted butter room temperature (1 stick)

2 oz white chocolate melted *(See special note)

Juice of 1/2 a lime

2 cups powder sugar

Top Cupcakes with:

1 1/2 cups sweetened shredded coconut

Preheat oven to 350; line a regular size cupcake pan with papercups of choice.

Sift: flour, baking powder, and salt together for cupcakes.

Combine: egg whites, coconut milk, and extracts in a measuring cup.

Cream: Sugar and butter with an electric mixer on medium speed, Blend until butter lightens in color and texture, about 4 minutes. Alternately add dry and wet ingredients (starting and ending with dry) in 3 additions.

Fold in: Coconut using a rubber spatula. Scoop batter into prepared tin, filling each about 3/4 full. Bake until a toothpick inserted in the center of a cupcake comes out clean. 25-30 minutes. Cool in the pan 5 minutes, remove and cool completely.

Beat: cream cheese and butter for the frosting with an electric mixer until smooth. Add melted white chocolate and lime juice; beat to blend. Add powdered sugar and beat until smooth. (this frosting has a texture like soft serve ice cream, it may seem a little gooey)

Spread 3T. Frosting on each cupcake

Top cupcakes with: coconut.

*Special notes:

*Don't use cream of coconut for the coconut milk, Cream of coconut has added sugar and thickeners, and is often used in cocktails.

Coconut milk is made by simmering coconut meat with water, then straining it, it can be found in the oriental section of your super market

*Melt white chocolate in a micro-wave at High power in 30-second intervals. Stir often until smooth, about a minute and half.

*Alternately adding the wet and dry ingredients helps prevent overmixing the batter. This way, the cakes stay tender.

Makes about 1 dozen and takes Total time about 1 1/2 hours...........