Source  Brown Eyed Baker

Recipe Added:  1/9/2015

Preheat oven to 350 F. Line standard muffin tins with paper liners. In a medium bowl, whisk together flour, baking powder, and salt. Pulse coconut in a food processor until finely ground and whisk into flour mixture and set aside.

With an electric mixer on medium-high speed, cream butter and sugar together until pale and fluffy, about 3 minutes. Add egg, egg white, and vanilla and beat until combined, scraping down the sides of the bowl as needed. Reduce mixer speed to low. Add flour, alternating with coconut milk, and beat until smooth after each. Spoon batter evenly into lined cups. Bake until a toothpick inserted comes out clean, 18-20 minutes. Remove from oven, cool in pan 10 minutes, then remove to a wire rack to cool completely.

Frosting: With whisk attachment of a stand mixer, whip butter on medium-high speed 5 minutes, scraping bowl as needed. Reduce speed to low and gradually add powdered sugar. When powdered sugar is incorporated, increase speed to medium-high and add vanilla and coconut extracts, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

Garnish: Using an offset spatula, spread frosting on each cupcake and create a well in the center. Place toasted coconut in a shallow bowl. Roll top of cupcake in coconut, then top with a few Robin's eggs malted milk balls or jelly beans. The cupcakes should be stored in an airtight container at room temperature for up to 3 days.

Canned coconut milk may be found in the Hispanic aisles of the grocery store.

1. http://www.browneyedbaker.com/coconut-cupcakes-with-toasted-coconut-frosting/