All Recipes Best Recipe Dessert Recipes Cakes Cupcake Recipes

Ingredients

1 ¼ cups cake flour 1 ¼ teaspoons baking powder ¼ teaspoon salt ⅓ cup unsalted butter, softened ⅓ cup white sugar 1 large egg ½ teaspoon vanilla extract ½ cup unsweetened coconut milk ½ cup sweetened shredded coconut 1 cup confectioners' sugar 2 tablespoons passion fruit nectar 1 teaspoon heavy whipping cream 24 edible flowers (such as violets or pansies)

Nutrition Info

211.4 calories carbohydrate: 31.6 g cholesterol: 29.6 mg fat: 8.7 g fiber: 1.3 g protein: 2.3 g saturatedFat: 6.1 g servingSize: - sodium: 103.2 mg sugar: 17.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line 2 mini muffin tins with mini paper liners.
Sift together flour, baking powder, and salt together into a bowl. Beat butter, white sugar, egg, and vanilla extract in a separate bowl with an electric mixer at medium speed until creamy, about 3 minutes. Beat flour mixture into creamed butter mixture, keeping mixer on low speed, until smooth. Add coconut milk and beat until batter is smooth, fold in shredded coconut.
Spoon rounded tablespoons batter into prepared muffin cups.
Bake on the center rack of the preheated oven until a toothpick inserted into centers comes out clean, 15 to 18 minutes. Transfer cupcakes to a rack to cool completely, 20 to 30 minutes.
Mix confectioners' sugar, passion fruit nectar, and cream together in a small bowl until smooth. Dip tops of cupcakes into icing, letting excess drip off. Let icing set for 2 minutes, garnish with flowers.

24 mini cupcakes

Passion fruit infuses the icing with real tropical flavor. Garnish the icing with more shredded coconut, if desired.