Coconut Cupcakes with Coconut Buttercream

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subheading: Coconut Cupcakes:

1 ½ cups (187 g) all purpose flour

1 ½ teaspoons baking powder

¼ teaspoon kosher salt

½ cup (113 g or 1 stick) unsalted butter, room temperature

¾ cup (150 g) granulated sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup (240 ml) full fat canned coconut milk, well shaken

½ cup (50 g) unsweetened desiccated coconut, (see notes)

subheading: Coconut Buttercream:

1 cup (226 g or 2 sticks) unsalted butter, room temperature

2 ½ cups (300 g) confectioners' sugar, sifted

1 ½ teaspoons pure vanilla extract

Pinch kosher salt

3 to 4 tablespoons (45 to 60 ml) full fat canned coconut milk, well shaken

Toasted coconut, for garnish

Directions at ifyougiveablondeakitchen.com

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