It's going to be above freezing today!
Yippee! I feel a spring in my step and may even take off the heavy coat. Crazy!
Yes, I am a tad bit obsessed with the weather this time of the year. I have 3 weather apps on my phone for 3 different cities. That way I can compare the 3 cities to one another and compare different forecasts for each of those cities. Quite the weather operation don't you think? Which 3 cities? My city, of course, my college girl's city and the retirement city of my dreams. Not a bit confusing, right?
Anyhow, this break in the absurdly cold weather makes me happy and I decided that sharing a cupcake recipe was in order.
Coconut Cupcake Cuties
are bite sized treats sure to put a spring in your step!
These tiny cuties have a little surprise inside!
Each fluffy little vanilla cupcake is topped with a coconut buttercream frosting and coconut.
But the really fun part is what is inside...
There is raspberry jam on the inside of each Coconut Cupcake Cutie!!!
Ingredients to make 2 dozen cupcakes:
1 cup all purpose flour
1 tsp baking powder
7 Tbsp unsalted butter, softened
1 tsp vanilla extract
1/2 cup sugar
2 eggs
2 Tbsp milk
nonstick spray
Directions:
Preheat oven to 350 degrees. Spray a mini cupcake pan with nonstick spray.
Place flour and baking powder in a large bowl. Add butter, vanilla extract, sugar, eggs and milk. Using a mixer on low, beat the ingredients until combined. Then increase the speed and beat on medium for an additional 3 minutes. Spoon the cake batter into the prepared mini cupcake pan, about half full. Bake for 12-14 minutes. Remove from oven and cool on a wire rack.
Ingredients for frosting:
2 Tbsp milk
1/2 tsp coconut extract
2 cups powdered sugar
2/3 cup unsalted butter
1/2 cup shredded, sweetened coconut
1/4 cup seedless raspberry jam
Directions:
Cut a small hole into each cupcake top. Fill with 1/2 tsp seedless raspberry jam.
Beat milk, coconut extract, powdered sugar and butter until well incorporated. Frost each mini cupcake and roll top in coconut.
Ingredients for frosting:
2 Tbsp milk
1/2 tsp coconut extract
2 cups powdered sugar
2/3 cup unsalted butter
1/2 cup shredded, sweetened coconut
1/4 cup seedless raspberry jam
Directions:
Cut a small hole into each cupcake top. Fill with 1/2 tsp seedless raspberry jam.
Beat milk, coconut extract, powdered sugar and butter until well incorporated. Frost each mini cupcake and roll top in coconut.
Look at those Coconut Cupcake Cuties!
Put a spring in your step and bake some cupcakes!
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Make sure to share on your social media...I love making new friends!
Any friend of yours is a friend of mine!
Celebrate the little things that make life sweet,
Christine
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