Coconut Cupcake with Seven Minute Frosting and Coconut Flakes

ingredients

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1. Preheat oven to 350F. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs 1 at a time, beating after each addition.
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2. Reduce speed to low. Mix coconut milk and vanilla in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling 2/3 full.
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Seven-Minute Frosting
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Makes about 8 cups
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1. Mix 1 1/2 cups sugar, the water, and corn syrup in a small sauce pan over medium heat. Cook, stirring occasionally, until sugar dissolves. Bring to a boil, and cook until mixture registers 230 on a candy thermometer.
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2. Meanwhile, whisk-whites with a mixer on medium speed until soft peaks form. With mixer running, add remaining 2 tbsp 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 soft peaks form and mixture is cool, about 7 minutes. Use immediately.
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3. Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately