To Decorate Cupcakes…
1 cup sweetened, flaked coconut
1 dozen Vanilla Cupcakes, cooled completely (recipe below)
1 batch Cream Cheese Frosting (recipe below)
12 pastel Jordan almonds, Cadbury Mini Eggs or candy of your choice
Yellow food coloring
1 Tbsp. semisweet chocolate chips
Preheat oven to 350 degrees. Spread coconut onto a cookie sheet and bake for 8-10 minutes, or until golden brown, rotating pan halfway through baking and watching closely to prevent over toasting. Allow to cool.
Melt chocolate chips in a microwave-safe bowl in the microwave in 20 second intervals, stirring after each interval until melted and smooth. Using a toothpick, paint eyes onto the eggs with melted chocolate. Store cupcakes in an airtight container.
Makes 12 cupcakes
1 1/3 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup butter, room temperature
1 cup sugar
1 large egg
1 tsp. vanilla extract
1 cup buttermilk
Preheat your oven to 400 degrees and line a 12-cup muffin tin with paper cups. In a small bowl, whisk together dry ingredients until well combined.
In a large bowl, using a mixer, cream together butter and sugar. Add in the egg and vanilla, and beat until smooth. Add half of the flour mixture, stir, pour in buttermilk, stir, and then add the remaining flour. Stir until well combined.
Distribute evenly in muffin cups, filling about 2/3 full. Bake for 18-20 minutes. Allow to cool completely before frosting.
Cream Cheese Frosting
Makes enough to frost 12 cupcakes
8 oz. light (Neufchatel) cream cheese, room temperature
5 tablespoons butter, softened
2 teaspoons vanilla extract
2-2 1/2 cups powdered sugar, sifted
Beat cream cheese with butter and vanilla until combined. Gradually add powdered sugar. Continue to add more powdered sugar until you reach a consistency and sweetness that fits your taste.
Printed from www.TheComfortofCooking.com