-
1
Line 12 muffin cups with paper liners; set aside.
-
2
In large bowl, beat butter with sugar until fluffy; beat in egg, coconut extract and vanilla until smooth.
-
3
In separate bowl, whisk together flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
-
4
Stir in coconut.
-
5
Spoon into prepared cups, filling about three-quarters full.
-
6
Bake cupcakes in centre of 350F (180C) oven until cake tester inserted in centre comes out clean, about 22 minutes.
-
7
Transfer to rack; let cool completely.
-
8
(Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.)
-
9
Garnish: In metal cake pan, toast coconut in 350F (180C) oven, stirring once, until golden, 5 to 8 minutes.
-
10
Let cool.
-
11
Cream Cheese Icing: In bowl, beat cream cheese with butter until light and fluffy; beat in milk, vanilla and coconut extract.
-
12
Reduce speed and beat in icing sugar, 1 cup (250 mL) at a time, until fluffy.
-
13
Spread about 2 tbsp (25 mL) over each cupcake; dip in toasted coconut.
-
14
(Make-ahead: Refrigerate in airtight container for up to 24 hours.
-
15
).
