Mini Coconut Cupcakes with Passion Fruit Icing

Ingredients

• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk
• 1/4 cup sweetened flaked coconut
• 2/3 cup passion fruit puree
• 1/4 cup confectioners' sugar, sifted

Directions

1. Preheat oven to 350°F. Line 24 mini muffin cups with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
4. Add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture. Stir in coconut.
5. Fill prepared muffin cups two-thirds full with batter. Bake cupcakes for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
6. To make the icing, combine passion fruit puree and confectioners' sugar in a medium bowl. Beat with an electric mixer until light and fluffy. Spread or pipe icing onto cooled cupcakes.
7. Enjoy!

Interesting Facts

• Passion fruit is native to South America and is full of antioxidants, vitamin A, and vitamin C.
• Coconut is a fruit, not a nut!
• Cupcakes were originally served in teacups as a way to portion out individual servings.