Coconut Cupcakes

I know the recipe called for coconut cupcakes but I can assure you it tasted more like the usual vanilla cupcakes. It was the best! Memang best. Dense and moist. And sedap! Sumpah!

It was for my friend's hantaran actually. I baked the trial cupcakes few days before, alter the ingredients a bit then voila!

Coconut Cupcakes
adapted from Tendercrumbs

6 oz (1 1/2 sticks) unsalted butter
1 cup sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
3/4 tsp almond extract
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 cup buttermilk (I substitute with coconut milk)

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the coconut milk to the batter, beginning and ending with the dry. Mix until just combined. Fold in coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

For the frosting, I'd been dying to try Italian Meringue Buttercream. I was told it was awesome so I just had to try. There were a few recipes/methods available but I opted for the simpler one.

But you know what? I hate how it tasted like. Macam ada one thick layer on my tongue after makan and it tasted empty. So no, I won't try it again unless someone assure me to.