Coconut buttercream muffins

For coconut muffins, buttercream is prepared with the addition of white chocolate.

Ingredients

• For muffins:
• Coconut flakes - 60 g
• Unsalted butter - 130 g
• White sugar - 130 g
• Vanilla extract - 1/2 tsp
• Large eggs - 2 pcs.
• Flour - 120 g
• Baking powder - 1/2 tsp
• For cream:
• Butter unsalted (softened) - 230 g
• Powdered sugar - 130 g
• Vanilla extract - 1.5 tsp
• White chocolate (melted and chilled) - 100 g

Directions

1. Turn on the oven to preheat to 200 degrees. Line 12 muffin cups with paper rosettes.
2. Place 130 g of butter in a large bowl, add sugar and vanilla extract. Beat with a mixer at medium speed until fluffy elastic state.
3. Add the eggs to the butter mixture, then the flour mixed with the baking powder, mix well.
4. Introduce coconut flakes into the dough and spread the resulting mass into prepared molds.
5. Place muffins in preheated oven and bake for about 20 minutes, until clean wooden stick when pierced and golden on top. Place the finished muffins on a wire rack to cool slightly. Then take it out of the molds and leave the products on the wire rack.
6. Prepare cream. Beat softened butter with a mixer until fluffy. Then add powdered sugar and vanilla extract, mix well.
7. Pour the cooled white chocolate into the butter cream and beat with a mixer for 5 minutes. Apply this cream to muffins with a pastry syringe or just with a spoon.