Coconut Cupcakes with Cream Cheese Icing

1/2 cup (125 mL) butter
3/4 cup (175 mL) granulated sugar
1 egg
1 tsp (5 mL) coconut extract
1/2 tsp (2 mL) vanilla
1-1/3 cups (325 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
Pinch salt
3/4 cup (175 mL) buttermilk
1/2 cup (125 mL) shredded sweetened coconut

Cream cheese Icing:
1/4 cup (50 mL) cream cheese, softened
2 tbsp (25 mL) butter, softened
1 tbsp (15 mL) milk
1/4 tsp (1 mL) vanilla
1/4 tsp (1 mL) coconut extract
2 cups (500 mL) icing sugar

Garnish:
1/2 cup (125 mL) shredded sweetened coconut

Line 12 muffin cups with paper liners; set aside.

In large bowl, beat butter with sugar until fluffy; beat in egg, coconut extract and vanilla until smooth.

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. Stir in coconut. Spoon into prepared cups, filling about three-quarters full.

Bake cupcakes in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 22 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.)

Garnish: In metal cake pan, toast coconut in 350°F (180°C) oven, stirring once, until golden, 5 to 8 minutes. Let cool.

Cream Cheese Icing: In bowl, beat cream cheese with butter until light and fluffy; beat in milk, vanilla and coconut extract. Reduce speed and beat in icing sugar, 1 cup (250 mL) at a time, until fluffy. Spread about 2 tbsp (25 mL) over each cupcake; dip in toasted coconut. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Source: Canadian Living Magazine, April 2006