Coconut Cupcakes with Meringue Frosting

I love coconuts. Coconut juice, coconut flesh, dried coconut, coconut crackers, coconut candies, and definitely coconut cupcakes. Already amazing as a plain muffin, these are taken over the top by this thick, decadent, gooey, marshmallowy frosting.

Coconut Cupcakes, from Garret McCord's recipe

3/4 cup (1 1/2 sticks) of unsalted butter, room temperature

1 1/4 cup of sugar

3 eggs, room temperature

1 cup of canned coconut milk. This is my favorite brand.

1 teaspoon of vanilla extract

1 teaspoon of coconut extract

2 1/4 cups of flour, preferably cake flour

1 teaspoon of salt

1 teasppon of baking powder

1/2 cup of sweetened shredded coconut

Marshmallow Meringue Frosting

4 egg whites

1 1/3 cups sugar

1/2 cup light corn syrup

1/8 tsp. salt

1 tsp. vanilla extract

1/2 cups sweetened shredded coconut

For Cupcakes

1. Preheat the oven to 350 F.

2. Cream the butter until light and fluffy.

3. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.

4. Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.

5. Combine the flour, salt, and baking powder in one bowl.

6. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla.

7. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.

8. Fold in the coconut.

9. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready.

10. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely, while you make the frosting.

For Frosting

1. In the bowl of an electric mixer, or, using a handheld whisk, beat together the egg whites, sugar, corn syrup and salt just until combined, about 30 seconds.
2. Place the bowl over but not touching simmering water in a saucepan (like a double broiler) and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes.
3. Set the bowl on the mixer fitted with the whisk attachment and beat on medium speed for 3 minutes.
4. Add the vanilla and beat until the outside of the bowl is cool and medium-firm peaks form for 2 to 3 minutes.
5. Lightly toast the coconut shreds in a clean, dry frying pan.
6. Sprinkle the cupcakes with the coconuts.