Martha Stewart's Coconut Cupcakes

Martha Stewart's Coconut Cupakes:
Ingredients:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut (finely chopped in food processor)
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

(makes 21 Cupcakes)
 
Directions:
1.Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking powder and salt in a large bowl then add finely chopped coconut.
2.  Cream butter and sugar with a mixer until light and fluffy.
3.  Add eggs 1 at a time.  Beat after each addition.
4.  Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients(vanilla and coconut milk) ending with dry.
5.  Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
6.  Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
Top with Vanilla Buttercream Frosting.  Enjoy!

**Cupcakes will keep covered for up to 3 days**