Cupcakes

1. • 220g all-purpose flour

   • 200g granulated sugar

   • 2 teaspoons baking powder

   • 1/2 teaspoon salt

   • 113g unsalted butter, room temperature

   • 2 large eggs

   • 2 teaspoons pure vanilla extract

   • 240ml coconut milk

   • 100g shredded coconut, plus extra for topping

Frosting

1. • 113g unsalted butter, room temperature

   • 450g powdered sugar

   • 2 teaspoons pure vanilla extract

   • 2-3 tablespoons coconut milk

   • 100g shredded coconut

1. Preheat oven to 175°C and line a cupcake pan with paper liners.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. In a separate bowl, mix together butter, eggs, vanilla extract, and coconut milk until well combined.

4. Stir in the shredded coconut.

5. Alternating between the flour mixture and whole milk, add the dry ingredients and wet ingredients to the bowl with the butter mixture, mixing until just combined.

6. Fill each cupcake liner about 2/3 full and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

7. For the frosting, beat the butter in a large bowl with an electric mixer until light and fluffy.

8. Gradually add in the powdered sugar, vanilla extract, and beat until fully combined.

9. Gradually add in the coconut milk, a tablespoon at a time, and beat until the desired consistency is reached.

10. Stir in the shredded coconut.

11. Once the cupcakes have cooled, pipe the frosting onto each cupcake using a piping bag and top with extra shredded coconut.