Coconut Corn Cupcakes

Prepare all ingredients. Soften the butter and cream cheese to room temperature, sift the cake flour and baking powder together, and drain the corn kernels completely, patting them dry with paper towels.

Beat the butter and cream cheese together with a mixer until smooth. Add the powdered sugar and mix well, then add the coconut milk and mix until combined. Transfer to a piping bag and store in the refrigerator until ready to use.

Beat the softened butter with a mixer until smooth, then add the fine granulated sugar and salt. Whisk until fluffy and pale yellow in color. Gradually add the beaten eggs in batches, beating until fully incorporated into the butter.

Mix in the coconut milk, then fold in the sifted cake flour and baking powder until just combined. Gently fold in the corn kernels (reserve about 1 tablespoon for final decoration).

Spoon the batter into cupcake liners until 80% full. Preheat the oven to 170°C and bake for about 30 minutes. Remove and let cool completely on a wire cooling rack.

Pipe the cream cheese frosting onto the cooled cupcakes, garnish with the reserved corn kernels, and sprinkle with shredded coconut to finish.