Coconut Cupcakes

98 grams peanut oil

180 grams white chocolate

104 grams white rice flour

35 grams unsweetened shredded coconut

33 grams brown rice flour

30 grams potato starch

13 grams tapioca starch

4 grams milk powder

1 teaspoon baking powder

½ teaspoon xanthan gum

½ teaspoon salt

⅛ teaspoon baking soda

98 grams sugar

2 eggs

⅓ cup sour cream

2 teaspoons coconut extract

Preheat the oven to 325 degrees. Line a 12-cavity muffin pan with cupcake liners.

Heat the oil and white chocolate until the white chocolate melts and you can stir it into a homogeneous liquid. Set aside and let it cool.

Combine the white rice flour, coconut, brown rice flour, potato starch, tapioca starch, milk powder, baking powder, xanthan gum, salt, and baking soda. Stir and set aside.

Whisk the sugar, eggs, sour cream, and extract in a large bowl. Once it is well combined, add the liquid white chocolate mixture and mix well. Finally, add the dry ingredients. Whisk until the mixture is smooth.

Divide the batter evenly among the 12 cupcake cavities. Bake for 22 - 24 minutes.

Coconut Buttercream Frosting

1 stick (4 ounces) unsalted butter at room temperature

1 pound powdered sugar

2 teaspoons flavoring extract

¼ cup coconut cream

70 grams unsweetened shredded coconut, divided

Using the whisk attachment on an electric mixer, mix the butter and about half of the powdered sugar on low speed until the sugar is absorbed. Add the extract and blend until well combined. Add about half of the coconut cream and continue blending until the mixture is well combined. With the mixture on low, gradually add the remaining powdered sugar. (If the mixture is dry, add coconut cream a tablespoon at a time.) Once the frosting has reached a good consistency and is well combined, turn the mixture up to high speed and let the frosting whip for 5 minutes. This is key to a fluffy frosting. Fold in 35 grams of the coconut.

Once the cupcakes have cooled, frost with the buttercream frosting. Dust the cupcakes with the remaining coconut.