Mile-High Coconut Cupcakes

  1. Bring coconut milk, 1/4 cup coconut, and vanilla bean to a boil over medium-high heat. Remove from heat. Cover; let stand 20 minutes. Discard bean.
  2. Preheat oven to 350u0b0.
  3. Place remaining 3 tablespoons coconut on a baking sheet. Bake at 350u0b0 for 5 minutes or until toasted, stirring after 4 minutes.
  4. Combine flour and next 3 ingredients (through 1/4 teaspoon salt); stir with a whisk. Place 3/4 cup sugar, butter, and oil in a large bowl. Beat with a mixer at medium speed until light and fluffy (about 3 minutes). Stir in cooled milk mixture. Add flour mixture; beat at low speed until combined.
  5. Place 3 egg whites and 1/2 teaspoon cream of tartar in a large bowl. Using clean, dry beaters, beat at medium speed until foamy; beat at high speed until soft peaks form. Gently fold one-fourth of beaten egg whites into batter; gently fold in remaining beaten egg whites. Divide batter among 12 muffin cups lined with cupcake liners. Bake at 350u0b0 for 17 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on rack.
  6. Combine 1/2 cup sugar, 1/4 cup water, and dash of salt in a saucepan; bring to a boil, stirring just until sugar dissolves. Cook, without stirring, to 230u0b0. Place 3 egg whites and 1/2 teaspoon cream of tartar in a large bowl; beat with clean, dry beaters at medium speed until foamy. Beat at high speed until medium peaks form. With mixer at low speed, pour hot syrup in a thin stream down side of bowl. Gradually increase speed to high; beat 3 minutes or until thickened. Beat in extract. Mound about 2 tablespoons icing onto each cupcake. Sprinkle with toasted coconut.

light coconut milk, coconut, vanilla bean, flour, baking powder, baking soda, salt, sugar, unsalted butter, canola oil, egg whites, cream of tartar, water, salt, egg whites, vanilla

Taken from www.myrecipes.com/recipe/mile-high-coconut-cupcakes (may not work)

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