Coconut Cupcakes with White Chocolate Frosting

(from Martha Stewart's Cupcakes)

My oh my, it's been a bit of a food dry spell over here, hasn't it? Well, two posts today to make up for it. First, these cupcakes - white chocolate ganache frosting (adapted from Martha's regular recipe), with coconut flakes and coconut milk in the cupcake batter. I will say that they didn't taste that coconut-y, which was surprising. Maybe it's because I used low-fat coconut milk. Another thing I'd try next time would be to sprinkle shredded coconut on top.

Makes about 20 cupcakes.

CUPCAKES
1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup packed sweetened shredded coconut (plus more for topping, if you choose)
1 1/2 sticks unsalted butter, room temp
1 1/3 cups sugar
2 large whole eggs, plus 2 egg whites
1 1/2 tsp vanilla extract
3/4 cup unsweetened coconut milk

Preheat the oven to 350. Place paper liners in cupcake/muffin tins. In a bowl, combine flour, baking powder, and salt. Grind the coconut in a food processor and add to flour mixture.

Mix butter and sugar with an electric mixer on medium-high - allow to become pale and fluffy. Gradually beat in the whole eggs, whites, and vanilla. Reduce speed to low and add the flour mixture in three batches, alternating with two rounds of coconut milk. Beat until combined.

Pour the batter evenly into the cupcake tins, filling each 3/4 full. Bake, rotating once, until a piece of spaghetti inserted into the middle of one comes out clean - should take about 20 minutes. Remove from oven and allow to cool completely, then top with frosting.

GANACHE
22 oz white chocolate chips
2 1/3 cups heavy cream
1/4 cup white corn syrup

Put chocolate chips in a large, heatproof bowl. Bring the cream and corn syrup just to a simmer over medium-high heat, then pour mixture over chocolate. Let it stand until the chocolate begins to melt. Then, beginning in the center, stir the chocolate into the cream until it's combined and smooth, being careful not to over-stir. Refrigerate, stirring every five minutes, until the frosting begins to hold its shape. I didn't let my frosting refrigerate long enough - and, as you can see, it was plenty messy. Still tasted good, but, you know. So - if you have the patience, refrigerate the frosting long enough for it to get more firm - 30-60 minutes, depending on how it comes out and your own preference.