Coconut Cupcakes for Two

I needed something sweet tonight. In fact I needed two something sweets.  When I travel for work I miss my husband dearly. When I come home it is always a good thing.  However, when you are gone from the office so much you get used to it.  Days back in the office can be the busiest and most stressful.  Today was one of those days. 

Good thing there is string of recipes floating around the Internet for two cupcakes. I borrowed the vanilla cupcake recipe from Erin over at Dinners, Dishes, and Desserts.  I bumped it up a bit with some coconut extract and toasted coconut topping. 

I could have used both but I shared with Mr. J.  Funny that someone who doesn't really like coconut will jump at the chance to grab coconut cupcake when given the opportunity.

Now I am off to pack for Kansas.  A quick in and out trip for the week.

Coconut Cupcakes

by Emily Morris

6017682

Ingredients (2 cupcakes)

• 1 egg white
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla
• 1/2 teaspoon coconut extract
• 1/4 cup flour
• 1/4 heaping teaspoon of baking powder
• pinch of salt
• 1 1/2 tablespoons milk
• 2 tablespoons coconut flakes

Instructions

Preheat oven to 350 degrees. Line a muffin pan with 2 liners.

In a bowl, add egg white and sugar and whisk until combined. Add in vanilla, coconut extract and melted butter and stir until mixed.

Add flour, baking powder and salt and stir until smooth. Stir in milk. Fold in coconut flakes.

Divide batter equally between the 2 cupcake liners.

Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired.

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