Mini Coconut Cupcakes with Passion Fruit Icing Recipe

Preheat oven to 350 degrees F (175 degrees C). Line 2 mini muffin tins with mini paper liners.

Sift together flour baking powder and salt together into a bowl. Beat butter white sugar egg and vanilla extract in a separate bowl with an electric mixer at medium speed until creamy about 3 minutes. Beat flour mixture into creamed butter mixture keeping mixer on low speed until smooth. Add coconut milk and beat until batter is smooth; fold in shredded coconut.

Spoon rounded tablespoons batter into prepared muffin cups.

Bake on the center rack of the preheated oven until a toothpick inserted into centers comes out clean 15 to 18 minutes. Transfer cupcakes to a rack to cool completely 20 to 30 minutes.

Mix confectioners' sugar passion fruit nectar and cream together in a small bowl until smooth. Dip tops of cupcakes into icing letting excess drip off. Let icing set for 2 minutes; garnish with flowers.