Martha Stewart’s Coconut Cupcakes

Last week, I passed by Magnolia’s in the West Village and had to get my cupcake fix. There’s just something about those fluffy, sweet, miniature cakes that wins me over every time. Here’s a recipe for Martha Stewart’s favorite coconut cupcakes:

Ingredients

Makes 2 dozen

  • 3 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 sticks (1 1/2 cups) unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup coconut milk
  • 8 large egg whites
  • 1 1/4 cups shredded sweetened coconut
  • Seven-Minute Frosting
  • Fresh Roasted Coconut, for garnish