Here's a novel idea

There is virtually no occasion a cupcake won't provoke a smile...I made these cupcakes the other day...they are yummy. Thought I'd share the recipe...

Coconut Cupcakes

1 3/4 cups all purpoe flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut
6 ounces unsalted butter, softened
1 1/3 cups sugar
2 large eggs plus 2 large egg whites
3/4 cup unsweetened coconut milk (found it on the Asian food aisle)
1 1/2 teaspoons pure vanilla extract

1. Preheat oven to 350. Put cupcake papers in the muffin tin. Whisk the flour, baking powder, salt, sweetened coconut in a large bowl. Mix coconut milk and vanilla in a small bowl. (I used a liquid measuring cup) Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.

2. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Divide the batter among the muffin cups, filling each to 2/3 full.

3. Bake cupcakes for about 20 minutes. (Or until your tester comes out clean) Cool on racks.

I frosted (piled on) with a canned vanilla fluffy frosting and packed on additional coconut. mmmmm.

Now the recipe called for making a frosting, but I just didn't have time. But for those of you with time...

Seven-minute Frosting

1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites

1. Mix 1 1/2 cups sugar, the water, an corn syrup in a small saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves. Bring to a boil, and cook until mixture registers 230 degrees on a candy thermometer.

2. Meanwhile, whisk egg whites with a mixer on medium speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar. With mixer on medium-low, pour sugar syrup in a slow, steady stream down the side of bowl. Increase speed to medium-high, and whisk until stiff peaks form and mixture is cool, about 7 minutes.