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Ingredients
  • subheading: COCONUT CUPCAKES:
  • ½ cup unsalted butter softened (115 grams; 1 stick)
  • 1 cup granulated sugar (200 grams)
  • 1 ½ cups cake flour spooned & leveled (170 grams)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup canned full fat coconut milk at room temperature (120 ml)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon coconut extract
  • 3 large egg whites at room temperature
  • ¼ cup sweetened shredded coconut optional (25 grams)
  • subheading: COCONUT BUTTERCREAM:
  • 1 cup unsalted butter softened (230 grams; 2 sticks)
  • 3 cups powdered sugar (360 grams)
  • 2 to 3 tablespoons canned full fat coconut milk at room temperature (30 to 45 ml)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon coconut extract
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