Beautiful and delicious! You’ll wow everybody that tastes them!
What you’ll need:
1 ¼ c butter, softened
2 c sugar
1 ½ tsp vanilla
1 tsp coconut extract
2/3 c buttermilk
5 eggs
2 ½ c cake flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
1 ½ c coconut flakes
Mix together flour, baking powder, baking soda and salt in a bowl and set aside. Cream the butter and sugar. Mix in the vanilla and coconut extract. Mix in the buttermilk. Add the eggs, continuing mixing, one at a time. Gradually mix in bowl of dry ingredients. Remove the mixer and blend in the coconut flakes by hand without over mixing. Using an ice cream scoop, put one scoopful of mix into each space on a paper lined cupcake pan. Bake @ 350 degrees for 15 - 18 minutes. Let cool. Frost with cream cheese frosting and sprinkle with toasted coconut. Makes about 24 cupcakes.
Cream cheese frosting
What you’ll need:
2 (8 oz) pkg cream cheese, softened
2 tsp vanilla
½ c butter, softened
6 c powdered sugar
Blend the cream cheese, vanilla and butter on high speed on your mixer. Gradually mix in the powdered sugar. Put in a pastry bag to pipe frosting onto cupcakes or use from the bowl with a spatula.
Toasted coconut
Spread out 2 cups of coconut on an ungreased cookie sheet. Put it into a preheated 350 degree oven for 2 - 3 minutes or until it’s golden brown.
Cost:
butter - $1.75/pound
sugar - $1.99/4 lb bag
vanilla - $2.25
coconut extract - $3.12
buttermilk - $1.99
eggs - $1.09/ dozen
flour - $2.12/5 pound bag
baking soda - $2.28/box
baking powder - $2.38
shredded coconut - $2.25/bag
cream cheese - $2.06
powdered sugar - $1.69
Total - $11.66
What you’ll need:
1 ¼ c butter, softened
2 c sugar
1 ½ tsp vanilla
1 tsp coconut extract
2/3 c buttermilk
5 eggs
2 ½ c cake flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
1 ½ c coconut flakes
Mix together flour, baking powder, baking soda and salt in a bowl and set aside. Cream the butter and sugar. Mix in the vanilla and coconut extract. Mix in the buttermilk. Add the eggs, continuing mixing, one at a time. Gradually mix in bowl of dry ingredients. Remove the mixer and blend in the coconut flakes by hand without over mixing. Using an ice cream scoop, put one scoopful of mix into each space on a paper lined cupcake pan. Bake @ 350 degrees for 15 - 18 minutes. Let cool. Frost with cream cheese frosting and sprinkle with toasted coconut. Makes about 24 cupcakes.
Cream cheese frosting
What you’ll need:
2 (8 oz) pkg cream cheese, softened
2 tsp vanilla
½ c butter, softened
6 c powdered sugar
Blend the cream cheese, vanilla and butter on high speed on your mixer. Gradually mix in the powdered sugar. Put in a pastry bag to pipe frosting onto cupcakes or use from the bowl with a spatula.
Toasted coconut
Spread out 2 cups of coconut on an ungreased cookie sheet. Put it into a preheated 350 degree oven for 2 - 3 minutes or until it’s golden brown.
Cost:
butter - $1.75/pound
sugar - $1.99/4 lb bag
vanilla - $2.25
coconut extract - $3.12
buttermilk - $1.99
eggs - $1.09/ dozen
flour - $2.12/5 pound bag
baking soda - $2.28/box
baking powder - $2.38
shredded coconut - $2.25/bag
cream cheese - $2.06
powdered sugar - $1.69
Total - $11.66
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If we are what we eat, then I'm fast, cheap and easy! C'mon into the kitchen with me... Let's do some Happy Cooking!