Coconut Cupcakes

Some friends and I had a Monty Python party... which of course is an excellent reason to make coconut (non-migratory ones of course) cupcakes decorated with armless knights, monty python shields, and fake swords.  I happen to be allergic to coconut and didn't attempt to eat these, but based on the reviews of others, these are delicious!

Frosting (Test Kitchen):

2 T. heavy cream

1 t. coconut extract

1 t. vanilla extract

Pinch salt

2 sticks unsalted butter, softened

1/4 c. cream of coconut (I couldn't find, so I used coconut milk)

3 c. powdered sugar

Stir the cream, extracts, and salt together until the salt dissolves.  Beat the butter and cream of coconut in a large bowl with an electric mixer at medium-high speed until smooth, about 20 seconds.  Reduce the speed to medium-low, slowly add the powdered sugar, and beat until smooth, 2 to 5 minutes.  Beat in the cream mixture.  Increase the speed to medium-high and beat until the mixture is light and fluffy, about 4 to 8 minutes.

Cupcakes (from thecupcakerecipes.com):

6 T. unsalted butter, softened
2 T. coconut cream (again, I used coconut milk instead)
1/2 c. white sugar
2 eggs
1/4 c. self-rising flour
1 t. baking powder
3 T. dried coconut
grated peel of 1 lime
2 T. milk


Preheat the oven to 350 degrees.  Beat the butter, coconut cream, and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time.  Sift the flour and baking powder into the mixture.  Fold in coconut and lime peel, then stir in the milk.  Bake in a lined muffin tin for about 17 minutes.