White Chip-Coconut Cupcakes
Yield: 5 cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour, 35 minutes
Ingredients: For the Cupcakes:
- 4 tablespoons unsalted butter, softened
- ¼ c. Swerve
- 3 eggs, room temperature
- 1 teaspoon vanilla
- ⅓ cup coconut flour
- ½ teaspoon baking powder
- 1 tablespoon coconut milk
For the Frosting
- ½ cup Bake Believe ® White Melting Wafers
- 4 tablespoons unsalted butter, softened
- ¼ cup Confectioners Swerve
- ⅛ teaspoon coconut extract
- Pinch of salt
- 2 tablespoons shredded coconut
Instructions:
- Preheat the oven to 350°F. Line a cupcake pan with 5 paper liners.
- In a medium bowl, beat together the 4 tablespoons unsalted butter and ¼ cup Swerve with an electric mixer until light and fluffy.
- Add the eggs, one at a time, to the butter mixture, mixing after each addition.
- Stir in the vanilla.
- Add the coconut flour and baking powder, then mix thoroughly.
- Mix in the coconut milk.
- Divide the cupcake batter evenly among the 5 cupcake liners.
- Bake the cupcakes until they puff the middle and spring back when pressed lightly, about 18 minutes.
- Allow the cupcakes to cool for 15 minutes, then transfer to the refrigerator to chill for 45 minutes more.
- In the meantime, make the frosting.
- Place the white wafers in a heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
- Add the softened butter to a medium bowl and beat in the Confectioners Swerve with an electric mixer.
- Beat the melted white wafers into the butter mixture, a little at a time.
- Mix in the coconut extract and salt.
- Refrigerate the frosting for 15 minutes to firm up.
- Beat the frosting with the electric mixer until it becomes light and fluffy, about 3 minutes.
- Transfer the frosting to a piping bag.
- Pipe the frosting onto the cooled cupcakes.
- Sprinkle the cupcakes with the shredded coconut.
- Enjoy right away or store in an airtight container in the refrigerator for up to 4 days.
