Flower Coconut Cupcakes

Heat oven to 350ºF. Line a muffin pan with paper cupcake liners; set aside.

Cupcakes Cut the butter into 8 pieces; set aside. Whisk together the coconut milk and eggs; set aside.

In the bowl of a food processor, combine the sugar and shredded coconut. Blend until the coconut is finely ground and almost blended with the sugar. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the flour, baking powder and salt. Mix to combine.

Add the butter, one piece at a time, to the mixer while it’s on medium-low speed. The butter will mix into the dry ingredients and look like wet sand. Once all the butter is incorporated and there are no lumps left, add half the coconut milk mixture. Blend on medium-low to incorporate, then medium-high to whip together for about 10 seconds. Add remaining coconut milk mixture the same way. After whipping 10 to 20 seconds, scrape down the sides and bottom of the bowl to make sure the batter is evenly mixed.

Divide batter evenly between cupcake liners. Each will hold just a little more than ¼ cup and be ⅔ full.

Bake cupcakes until the tops spring back when lightly touched and edges are just turning golden brown, 19 to 22 minutes. Remove from oven and let cool a few minutes, then remove from muffin pan and cool completely on a wire rack.

Frosting In the bowl of a stand mixer fitted with the paddle attachment, beat the butter to make it smooth. Add the confectioners’ sugar ½ cup at a time with the mixer on low speed. After each addition, beat mixture on high to fully incorporate, then reduce speed to add the next ½ cup confectioners’ sugar. Scrape down the sides and bottom of the bowl as needed. Add the salt and extract of choice and combine.

Frost cooled cupcakes generously with frosting, then press a bit of shredded coconut around the edges. Place sliced almonds on top as flower petals and add a candy in the center.

Cupcakes can be made up to 8 hours in advance. Store in an airtight container until ready to serve.