Coconut cupcakes with white chocolate frosting

Ingredients:

Coconut cupcakes

• 1 and 1/3 cups premium flour
• 1 teaspoon baking powder
• 0.5 tsp salt
• 110 g softened butter
• 1 cup granulated sugar
• 2 eggs
• 0.5 tsp coconut extract
• 0.5 cup unsweetened coconut milk
• Coconut flakes
• Additionally: cupcake mold for 12 pcs.

White chocolate glaze

• 220 g softened butter
• 2 cups powdered sugar
• 220 g white chocolate, melted
• 3 tablespoons unsweetened coconut milk

Preparation:

1. Cupcakes:
   
   Combine 1 1/3 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. In a separate bowl, beat 4 oz (110 g) softened butter with 1 cup (110 g) granulated sugar with a mixer on medium-high speed until fluffy, 4 minutes. Beat in 2 eggs, one at a time, then 1/2 teaspoon coconut extract. Beat in the flour mixture on low speed in 3 additions, alternating with 1/2 cup (1/2 cup) unsweetened coconut milk. On medium-high speed, mix until smooth. Divide the batter among 12 paper muffin cups lined with a metal muffin tin.
2. Bake at 350°F (175°C) until the cupcakes are springy to the touch, 20–25 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
3. Glaze:
   
   In a food processor, blend 220g of softened butter, 2 cups of powdered sugar, 220g of melted white chocolate, and 3 tablespoons of unsweetened coconut milk until smooth. Decorate the cupcakes with icing. Sprinkle with coconut flakes.