Thursday, April 3, 2008
I LOVE cupcakes! Today I made these little beauties for a friend that made me soup while I was sick. We have a standing rule...never return a pot, plate or serving dish empty. It works out great! I found the link for this recipe at cupcakestakethecake.com and the frosting recipe is from Allrecipes.comI frosted them with 7-minute frosting which is my favorite and really lets the coconut shine. Top Toasted coconut made a perfect topping. Oh yeah, don't forget the ice cold milk.
Auntie Em's Coconut Cupcakes
Total time: 45 minutes, plus cooling time for the cupcakes
Servings: Makes 22 cupcakes
Note: Adapted from Auntie Em's Kitchen in Eagle Rock.
2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
2 1/2 teaspoons vanilla extract, divided
2 teaspoons almond extract
1 1/3 cups sugar
1 3/4 cups shredded sweetened coconut, plus extra for toasting and decorating the frosted cupcakes.
1. Heat the oven to 325 degrees. In a medium bowl, sift the flour, baking soda and salt and set aside. Separately, in a large bowl or in the bowl of a stand mixer, combine the oil, buttermilk, eggs, 1 1/2 teaspoons vanilla extract, the almond extract and sugar. Using a hand mixer or in a stand mixer, on low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix. Gently fold in the coconut.
2. Place 22 paper muffin cups into muffin tins. Fill each cup with a generous one-fourth cup of batter, so that it comes three-fourths up the side of each cup. Bake for 20 to 25 minutes, until a toothpick inserted comes out clean. Remove the cupcakes to a rack and allow to cool completely.
Seven Minute Frosting II - Allrecipes