Coconut Cupcakes

I have a confession:
I LOVE CUPCAKES!

The cupcake defiantly seems to have made a comeback in recent years. From humble vanilla, to rich chocolate, the flavour possibilities are endless! I have made many cupcakes in the past few years, but this one has got to be one of my favourites!
ENJOY!

COCONUT CUPCAKES with meringue topping

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup packed sweetened shredded coconut
• 6 ounces (1 1/2 sticks) unsalted butter, softened
• 1 1/3 cups sugar
• 2 large eggs plus 2 large egg whites
• 3/4 cup unsweetened coconut milk
• 1 1/2 teaspoons pure vanilla extract
• 1 1/3 cups large-flake unsweetened coconut

Meringue topping

• 4 egg whites
• 1 cup caster sugar
• 1 Tablespoon coconut flavour
  

Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients and coconut in a large bowl. Cream butter, sugar and vanilla with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.

2 .Reduce speed to low. 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 each 2/3 full.

3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool on cooling racks completely before topping.

4. To make meringue, whisk egg whites until stiff peaks form. Add caster sugar and continue to whisk until shiny. Spoon meringue on top of cupcakes and use s small spatula to form peaks, or fill pastry bag fitted with a large tip to top meringue.

5. Place cupcakes in oven bake until meringues until lightly browned, about 5 minutes.