Page 93 - Cupcakes

cream into the bowl and beat on high speed until the cream has thickened, 1½

minutes. Stop the machine and add the sugar. Beat the cream and sugar on high
speed until stiff peaks form, 1 to 2 minutes more.

the CupcakeDoctor says...

Coconut milk is found with the Thai ingredients in your supermarket. It is
not the sweetened coconut cream used in tropical drinks. You can buy
regular or light coconut milk, and either will work in this recipe. In a pinch,
you can even use water instead of milk. And if you don’t want to whip
cream, go ahead and use 8 ounces of thawed frozen whipped topping, but it
will not taste as good as the real thing does in this recipe.

5. Place a heaping tablespoon of whipped cream frosting on each cupcake, and
swirl to spread it out with a short metal spatula or a spoon, taking care to cover
the tops completely. Generously sprinkle coconut over the top, and press it down
gently so that it stays on. Serve at once or chill until serving time.

Store these cupcakes, in a cake saver in the refrigerator, for up to 4 days.