Weigh out the ingredients
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For the cupcakes, you'll need cake flour, sugar, baking powder, salt, butter, coconut milk, oil, egg whites, vanilla, and coconut flavor paste.
Weigh out the ingredients
II
For the frosting, you'll need powdered sugar, cream cheese, butter, and coconut flavor paste.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.
Combine the dry ingredients
III
Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
Reverse creaming method
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Add the oil, coconut milk, vanilla, and coconut flavor paste, and mix until just combined.
Mix in the wet ingredients
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In a separate bowl, whip the egg whites to medium peaks.
Whip the egg whites
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Gently fold them into the batter with a rubber spatula until just combined.
Fold egg whites into batter
VII
Fill the cupcake liners about ⅔ of the way full. Bake for 16-18 minutes or until a toothpick inserted comes out clean.
Bake
VIII
Cool completely before decorating.
Cool
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Beat the butter, cream cheese, and coconut flavor paste on high speed until smooth. Slowly add the sifted powdered sugar and mix on low speed until fully combined. Continue beating on low speed until no more lumps or pockets of air remain and the frosting is smooth.
Make the frosting
X
Decorate the cupcakes as desired.
Decorate
XI
Top with coconut flakes, and enjoy!
Enjoy!
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