Approximately a ¼ cup of dry unsweetened coconutif you can't find this, just use a little sweetened coconut
Instructions
Make sure your egg whites are set out to reach room temperature.
Preheat oven to 350 degrees and line a muffin/cupcake pan with cups.
Place flour, sugar, stevia, baking powder, baking soda, salt and corn starch in mixing bowl and mix well to sift.
Add the coconut oil, and mix on low, for 1 minute, then add the coconut milk and extract. Mix in med-med/high for 2 minutes, until batter is smooth.
Spoon into the baking cups, then bake for 17-19 minutes until the tops spring back from your finger when you gently press down.
Set the cupcakes aside too cool.
Glaze
Whisk together the confectionery sugar and stevia with 2/12 tbs of coconut milk. Add a little more if you need to.
Dip each cupcake face down into the glaze and twist around to cover the whole surface. Gently shake off excess, the flip over and place on a tray or cutting board.
Sprinkle the coconut over the cupcake immediately, so it will adhere well.