Coconut Cream Cupcakes

1 stick unsalted butter, room temp.

1 C. sugar

2 large eggs, room temp.

1/2 tsp. coconut extract (use vanilla if you do not have coconut)

1 1/2 C. cake flour

1/2 T. baking powder

1/4 tsp. salt

1/2 C. coconut milk

How to Make It

Beat together the butter and the sugar until nice and creamy. Beat in the eggs, 1 at a time then add the extract. Combine the flour, baking powder and salt. Beat in 1/2 of the flour and then 1/2 of the coconut milk, then the remaining flour and coconut milk. Continue beating for 2 minutes. Preheat the oven to 350 degrees. Line your muffin tin with cupcake liners and scoop the cake batter 3/4 of the way full into the liners. Bake for 20-25 minutes or until golden on top and they spring back when you touch them.Allow to cool completely before icing (recipes follows). Keep refrigerated.

Icing:

8 oz. container cool whip

3.5 oz. box vanilla instant pudding

2 T. coconut milk

flaked coconut

In a bowl combine the cool whip with the instant pudding (it will seem a little grainy). Add the coconut milk (this takes care of the graininess) and combine well. Chill for 10 minutes in the fridge. Ice the cupcakes and then sprinkle the top with the flaked coconut.

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