(for cupcakes)
2 3/4 cups unleached all purpose flour
1 t baking powder
3/4 t salt
1/2 t baking soda
1 2/3 cups sugar
1 cup unsalted butter, room temperature
1 t vanilla extract
4 large eggs
1 cup buttermilk
2/3 cup canned sweetened cream of coconut
(for frosting)
6 oz. cream cheese, room temperature
3/4 cup unsalted butter, room termperature
3 cups powdered sugar
1/2 cup canned sweetened cream of coconut
7 oz. sweetened flaked coconut
confetti, optional
[how to make]
(for cupcakes)
*Preheat the oven to 350 degrees.
*Line standard muffin cups with paper liners.
*Whisk flour, baking powder, salt, and baking soda in medium bowl to blend.
*Using electric mixer, beat sugar, butter, and vanilla in large bowl until light and fluffy.
*Beat in eggs 1 at a time.
*Beat in half of dry ingredients, then buttermilk, then remaining dry ingredients.
*Beat in cream of coconut.
*Fill each paper liner 2/3 full with batter.
*Bake cupcakes until tester inserted into center comes out clean, about 18 minutes.
*Let cool in pans on racks 10 minutes, then transfer cupcakes to racks and cool completely.
(for frosting)
*Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
*Gradually beat in sugar.
*Beat in cream of coconut.
*Using offset spatula, spread frosting over cupcakes.
*Holding each cupcake, sprinkle coconut over frosting.
(You may sprinkle confetti, too.)
-serves 30-
Note: I used a recipe from "bon appetit desserts".
Labels: coconut cupcake recipe, cupcake recipe, Easter dessert recipe
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