-
Cupcakes: Preheat the oven to 350° degrees F. Line a 12-cup muffin tin with cupcake liners. Set aside.
-
In a small bowl, combine the coconut milk and vinegar and set aside. In a medium bowl, combine the flour, cornstarch, nutmeg, salt, baking powder, and baking soda, and salt. Mix to combine.
-
In a large bowl, combine the sugar, oil, and coconut extract. Stir in the reserved coconut milk mixture. Add the dry ingredients to the wet ingredients and stir until smooth.
-
Pour the batter evenly into the prepared tin and bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool completely before frosting.
-
Frosting: While the cupcakes are cooling, make the frosting. In a large bowl, cream the butter with an electric mixer on high speed until light and fluffy. Alternatively, process it in a food processor. Add the confectioners’ sugar and coconut extract and mix until thoroughly combined. Continue mixing for about 2 minutes, or until the frosting is smooth and stiff. Refrigerate until needed.
-
To assemble: When the cupcakes are completed cooled, frost the cooled cupcakes with the prepared frosting. Place the flaked coconut in a shallow bowl, then dip the top of each cupcake into the shredded coconut.