Preparation
Preheat oven to 190 ° C (375 ° F).
In a bowl, combine the flour with the coconut, baking powder and salt.
In a second bowl, whisk the Haiku Sweet Cream of Coconut with the eggs.
In a third bowl, whisk the butter for the batter with the sugar, lime zest and vanilla extract using an electric mixer, until a creamy mixture is obtained.
Gradually add the dry ingredients to the mixture in the third bowl, alternating with the coconut cream mixture and stir until a smooth texture is obtained.
Place paper cups in the twelve cells of a muffin pan or oil the cells. Divide the batter into the cells.
Bake for 20 to 25 minutes, until a toothpick inserted in the center of a cake comes out clean. Remove from the oven and let cool.
In a bowl, whip the butter for the frosting using the cleaned electric mixer. Gradually add the icing sugar. Add the whip-ping cream and the coconut extract while mixing.
Fill a pastry bag fitted with a plain nozzle with icing. Form rosettes of icing on the cupcakes.
Place a Chinese cookie on each cupcake. Set aside in the refrigerator.
