This cupcake has a delicate coconut flavor and is like eating a little bit of summer.
2/3 cup butter, softened
1 3/4 cups sugar
3 tsp. coconut flavoring
2 1/2 cups all-purpose flour
2 1/3 tsp. baking powder
1/2 tsp. salt
1 1/4 cups coconut milk
Preheat oven to 350 degrees. Line muffin tins and set aside.
In a medium bowl, sift together flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time and beat until well blended. Mix in coconut flavoring. Add the dry ingredient mixture in thirds alternating with two additions of coconut milk. Beat until all ingredients are well blended.
Scoop 1/4 cup of batter into each cupcake liner. Bake 13-18 minutes (more toward the 18) or until a toothpick inserted in the center comes out clean. Let cool in pan for 4 minutes before removing to wire rack to cool completely.
Coconut Buttercream Icing
(enough for 24 regular cupcakes)
1 1/2 cups vegetable shortening
1/2 tsp. salt
1 Tablespoon coconut flavoring
6 cups powdered sugar
2/3 cup coconut milk
In a large bowl cream shortening, salt, coconut flavoring and 2 cups of powdered sugar. Add remaining sugar alternating with coconut milk until desired texture is reached. You may not need all of the coconut milk. Beat on high for 10 minutes until creamy and fluffy.