Coconut Cupcakes

• 1 34 cups all-purpose flour
• 2 teaspoons baking powder
• 12 teaspoon salt
• 12 cup packed sweetened flaked coconut
• 6 ounces unsalted butter, softened
• 1 13 cups sugar
• 2 large eggs plus 2 large egg whites
• 34 cup unsweetened coconut milk
• 1 12 teaspoons pure vanilla extract

1. Preheat oven to 350 degrees.
2. Line standard muffin tins with paper liners.
3. Whisk dry ingredients in a large bowl.
4. Cream butter and sugar with a mixer until light and fluffy.
5. Add eggs, 1 at a time, beating after each addition.
6. Reduce speed to low.
7. Mix any remaining wet ingredients in a bowl if needed.
8. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry.
9. Scrape sides of bowl.
10. Divide batter among muffin cups, filling each 2/3 full.
11. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes.
12. Let cool in tins on wire racks.
13. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.

flour, baking powder, salt, coconut, unsalted butter, sugar, eggs, unsweetened coconut milk, vanilla

Taken from www.food.com/recipe/coconut-cupcakes-411135 (may not work)