Source: Kitchen Worthy
Coconut Toffee Cupcakes
Yields a baker’s dozen.
1 1/3 cups all-purpose flour
1 1/8 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
2 egg yolks
1/2 teaspoon vanilla
1/2 cup low fat (2%) milk
1/3 cup shredded coconut
1/3 cup milk chocolate toffee bits (such as HEATH English Milk Chocolate Toffee Bits)
2 egg whites
Preheat the oven to 350 degrees. Allow butter to soften. Sift together the flour, baking powder and salt. Set aside.
In a mixer, cream butter then add sugar and continue to cream until it is light in color. Beat in the egg yolks, one at a time. Add the vanilla.
Add the dry ingredients (flour, etc.) and the milk, alternating. Try to make the flour your last addition, being careful not to over mix. Stir in the coconut and the milk chocolate toffee bits.
In a separate bowl, whip the egg whites until their are stiff. Fold them into the batter. Put in muffin pans and bake for about 20 minutes or until golden brown and a toothpick comes out clean when inserted.
Cool and frost with cream cheese icing - sprinkle with toffee bits.
Cream Cheese Icing
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract