If you want coconut.....here ya go!!

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Oh-SO Coconutty Cupcakes!

1 1/2 c. sugar

3/4 c. unsalted butter, softened

3 large eggs

2 tsp pure vanilla extract

1 tsp pure coconut extract

1/4 tsp pure almond extract

2 1/2 c. all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

3/4 c. chilled coconut milk

1/2 c. sweetened shredded coconut

Coconut Frosting

1/2 c. unsalted butter, softened

3 to 4 c. confectioners' sugar

milk or water, as required( 3 to 6 tbsp)

1 tsp pure vanilla extract

1 tsp pure coconut extract

1/4 pure almond extract

Food coloring, if desired, to tint icing

Finishing touch

Sweetened shredded coconut, for garnish, optional

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Lone a muffin pan with paper liners and place pan on prepared baking sheet. Spray top of cupcake pan with nonstick cooking spray.

In food processor, finely pulverize sugar 1 to 2 minutes. Add butter and process to blend butter and sugar well. Add eggs and extracts and process to blend. Fold in flour, baking powder, baking soda, and salt and pulse to blend a bit. Add chilled coconut milk. Blend well. Fold coconut in briefly.

Using spoon, deposit batter into prepared pan, filling almost full. Place on upper rack of oven, immediately reduce oven temp to 350 degrees and back 30 to 35 minutes or into cupcakes and golden and spring back when gently pressed with fingertips. Cool well.

Meanwhile, whip coconut frosting ingredients with mixer until light and fluffy, adding food coloring, if desired. Smear frosting on cupcakes. Sprinkle coconut onto frosted cupcakes, if desired.

Coconut milk comes in a 12 oz can. You must refrigerate it thoroughly so that it thickens to a consistency of somewhere solid fat. Shake can first and then refrigerate it for a night or two before you make these cupcakes.