Coconut Raspberry Cupcakes

from the kitchen of Lindsey Stonehocker

makes 24 cupcakes

5 large egg whites
1/2 c. whole milk
1 1/2 tsp. pure vanilla extract
1 tsp. coconut extract
3 cups cake flour
2 1/3 c. sugar
4 1/2 tsp. baking powder
1/2 tsp. salt
2 sticks unsalted butter at room temp
1 c. unsweetened coconut milk
2 c. fresh,washed, and dried raspberries
2 1/2 c. sweetened flake coconut
24 fresh, washed raspberries

1 lb. cream cheese at room temp
3 sticks unsalted butter at room temp
1 tsp. pure vanilla extract
1/2 tsp. coconut extract
2 c. confectioner's sugar, sifted 

Preheat oven to 300 degrees.  Line muffin tin with paper cups. Put egg whites in a bowl and whisk slightly. Add 1/2 cup milk and vanilla and whisk to the mix thoroughly.  In a large mixer bowl combine the flour, sugar, baking powder, and salt.  With the mixer on low beat dry ingredients to break up any lumps. Add the butter and coconut milk on a low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy, about 2 minutes. Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. 

In a separate bowl toss the raspberries with the 1/2 c. of cake flour.  add to batter and carefully fold until incorporated.  Spoon batter into each muffin tin, almost to the top, but leaving about 1/8 inch.

Bake for 30 min or until toothpick comes out clean. Allow the cupcakes to cool in their pans for 10 minutes then place them on a wire rack to cool completely. While cupcakes are cooling, make the frosting.  Combine cream cheese with sugar with a mixer. Cream until smooth.  Spread a generous amount on each cupcake. Put shredded coconut in shallow bowl and dip each cupcake in to coat with coconut. Toss the 24 remaining raspberries in granulated sugar to coat.  Top each cupcake with one sugar coated raspberry.