Gluten Free Coconut Cupcakes

• 3/4 c. milk (I used almond milk)
• 1 tsp. vinegar
• 2 eggs, separated + 1 egg yolk
• 1/2 c. butter, partially melted (1 stick)
• 1/4 c. brown sugar
• 1/4 c. sugar
• 1 tsp. vanilla
• 1 tsp. coconut extract
• 1 c. unsweetened coconut flakes, ground (about 1/2 cup when ground)
• 1/4 c. corn starch
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 c. gluten free flour blend

Coconut Butter Cream

• 2 oz. cream cheese, softened
• 2 Tbsp. coconut oil, softened
• 1/2 c. butter, softened (1 stick)
• 1/2 tsp. coconut extract
• 1 c. unsweetened coconut flakes, ground
• 1 1/2 c. powdered sugar
• 1+ Tbsp. milk (I used almond milk)

• Preheat the oven to 350 degrees.
• In a small bowl, whisk the milk and vinegar. Let sit for 5 minutes.
• In a large mixing bowl, beat the egg whites until stiff peaks form. Set bowl aside.
• Use a small food processor to grind the coconut flakes.
• In another large mixing bowl (but you can use the same mixer/beaters), beat the butter, brown sugar, and sugar, egg yolks, vanilla, and coconut extract. Next, beat in the coconut flakes and corn starch. Now, add about half of the milk + vinegar mixture and beat until combined. Then, add the baking powder, baking soda, salt, and 1/4 cup of the gluten free flour. After combined, beat in the remaining milk + vinegar. Next, beat in the remaining 1/2 cup of gluten free flour. Finally, fold-in the egg whites.
• Scoop about 1/4 cup of batter (a little less) into 12 lined muffin cups. Bake for 14-18 minutes, until an inserted toothpick comes out clean. Allow to cool before icing.
• COCONUT BUTTERCREAM: In a large mixing bowl, beat the cream cheese, coconut oil, and butter until smooth. Then, beat in the coconut extract, coconut flakes, and powdered sugar. Add milk slowly and continue beating until desired consistency is reached. Spread or pipe over the cooled cupcakes.