Thursday, December 30, 2010

Coconut Cream Cupcakes

Charlie and I are snowed in. We've spent most of the day watching people try and make it up the hill next to our apartment in their cars, only to slide back down it. We've sprinkled in some movie watching. I decided that I was going to make some coconut cupcakes that don't have coconut flakes anywhere near them. This is my result.

Not-Flaked Coconut Cupcakes
Adapted from Joy the Baker
1 cup of butter, softened
1 3/4 cup of sugar
4 eggs
1 cup of milk
2 3/4 cup of flour
1 1/2 tsp of baking powder
1/2 tsp of salt
1 tbsp of coconut extract
1 tsp of vanilla extract

Preheat the oven to 350'. In a medium bowl, whisk together the flour, baking powder, and salt. In a liquid measuring cup, whisk together the milk, coconut extract and vanilla extract. Set both aside.

In a large bowl, cream together the butter and sugar. Gradually add the eggs. Make sure that you crack the eggs in a separate bowl and then add them to the sugar and butter. Every time that I don't do this, I get a bad, disgusting egg and I have to start over--just a warning. The batter may look a bit curdled after adding the eggs, but this is okay.

Alternating between the flour mixture and the milk mixture, begin adding them to the butter and sugar mixture. Every recipe I've read says to start and end with the flour mixture, but I never do, and my cupcakes always turn out magical. Just make sure everything is combined and there isn't any flour on the bottom of the bowl.

Line your cupcake tins with liners, and then fill each tin 3/4 of the way full. Bake for 25 minutes, or until golden brown.

Coconut Cream Cheese Frosting
4 oz of cream cheese, softened
1/2 cup of butter, softened
2 cups of confectioners' sugar
2 tbsp of milk
2 tsp of coconut extract
1/2 tsp of vanilla extract

Cream together the cream cheese and butter. Add in the extracts. Finally, beat in the sugar and milk. This is going to make a mess, be prepared. Spread on the cooled cupcakes.

These cupcakes are not the light and fluffy kind that you're probably used to. They're more dense, but super moist and delicious.

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