This weekend I worked on a shoot for The Real Women of Philadelphia campaign- think cream cheese, not housewives. After watching them cooking with the product all weekend I couldn’t help but use it to frost these Coconut and Key Lime Cupcakes.
from Martha Stewart
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut
6 ounces unsalted butter, softened
1 1/3 cups sugar
2 large eggs, plus 2 large egg whites
3/4 cup unsweetened coconut milk
1 1/2 teaspoons vanilla extract
Preheat the oven to 350. Cream the butter and sugar until light and fluffy. Add vanilla. Whisk together dry ingredients and coconut. Alternate adding dry and wet ingredients, finishing with the dry. Fill muffin liners and bake for 14-18 minutes until tops are springy and lightly golden.
Cream Cheese Frosting
16 ounces cream cheese, softened
2 sticks unsalted butter, softened
1 tbsp milk
4-6 cups powdered sugar
Beat together cream cheese and butter until smooth. Add milk, vanilla and half the powdered sugar and beat until well combined. Add the remaining sugar and beat until desired sweetness and consistency.