Yummylicous Coconut Cupcakes

I have posted this recipe before on the blog but it was quite awhile ago and I got craving cupcakes yesterday and wanted something I knew was going to turn out super yummy so I did a few recipes I have tried before and loved. This kind of coconut cake with the seven minute gooey delicious frosting has a very special place in my heart and tummy as my grandma always made us a yummy coconut cake for birthdays and Easter! Since I tend to be more of a cupcake girl I made mine as cupcakes instead. Hers of course always turned out better than mine but it is so fun to be able to make them now and share them with my family.

And if you are wondering were to get these adorable spoons, napkins and plates head on over to my favorite Shop Sweet Lulu!

Directions

Make cupcakes as directed in Basic Cupcake How-To, adding sweetened coconut to dry ingredients, and using coconut milk and vanilla for wet ingredients. Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.

Makes 21

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2 large eggs plus 2 large egg whites
3/4 cup unsweetened coconut milk
1 1/2 teaspoons pure vanilla extract
Seven-Minute Frosting
1 1/3 cups large-flake unsweetened coconut

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.

Seven Minute Frosting

Ingredients

1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature

Directions

Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.