How To Make The Cupcakes

• Preheat the oven to 350°F, and line the cupcake pan with the liners.
• Sift dry ingredients and set aside.
  2 cups All-purpose flour, ½ cup Coconut shreds, 1 teaspoon Baking Powder, ¼ teaspoon Baking soda, ¼ teaspoon Salt
• Using the paddle attachment or hand mixer, beat the softened butter with sugar for at least 3-5 minutes
  ¾ cup Butter, 1 cup Granulated sugar
• Add the eggs, one at a time and beat well after each one.
  2 Eggs
• Add in the extracts and oil.
  2 teaspoon Vanilla extract, ½ teaspoon Coconut extrac, ¼ cup Oil
• Start adding dry ingredients alternating with milk in three passes of dry ingredients and two passes of coconut milk. Start and finish with dry ingredients.
  1 cup Coconut milk
• Scoop the batter into the lined cupcake cavity. Fill only ⅔ of the cavity. Bake for 15-17 minutes or until an insert comes out clean.
• Let them cool down completely. While they are baking, prepare the frosting.
• Beat the butter until pale and light in color.
  ½ cup Butter
• Mix the meringue powder into one cup of the powdered sugar.
• Add this to the butter in spoonfuls. Beat the mixture for two minutes. Add the remaining powdered sugar, and mix well.
  3 cups Powdered sugar, ½ teaspoon Meringue powder
• Add both extracts. In the end, add one tablespoon of coconut milk to make the buttercream smooth and spreadable. Add more if needed.
  1 teaspoon Vanilla extract, ¼ teaspoon Coconut extract, 2-3 tablespoon Coconut milk