So far I've made two cupcakes from my own recipe. I've made a pumpkin cupcake and a coconut cupcake. They were both really good! Here's my recipe for the coconut! :)
Ingredients:
2 1/4 cups flour
1 1/2 cups sugar
1 teaspoon baking powder
1 1/2 teaspoon salt
2 eggs
1 cup butter (2 sticks)
1 teaspoon vanilla
13 1/2 oz. of coconut milk
Directions:
Preheat the oven to 350 degrees. In a medium bowl mix together the flour, baking soda and salt. Then, in an electric mixer combine the butter and the sugar. Beat until light and fluffy. Once well combined, add the eggs, vanilla and the coconut milk. Mix on medium speed until combined. Put cupcakes into cupcake liners and bake for about 20 minutes. Let cool for 10-15 minutes.
Coconut Cream Cheese Frosting:
1 8oz. pkg. cream cheese
1/2 cup butter (1 stick)
1 1/2 cups sugar
1 cup coconut milk
Directions: Combine all the ingredients into an electric mixer.
For a little something extra, I toasted some coconut to go on the top! Here's all you need!
4 cups sweetened coconut flakes
Directions:
Put the coconut onto a rimmed cookie sheet. Preheat the oven to 350 degrees. Toast coconut 10-15 minutes or until lightly browned. Sprinkle toasted coconut over the already frosted coconut cupcakes!
Enjoy!
Yesterday I made dinner and dessert for my whole family. I made some easy Chicken Quesadillas, with Spanish rice and my homemade guacamole, and then for dessert I made a coffee cupcake with a coffee cream cheese frosting. So the dinner was a success, but the coffee cupcake, well let's just say it wasn't the best. The frosting was amazing though! That's why I'll tell you how to make a CHOCOLATE cupcake with the same coffee cream cheese frosting! I got this chocolate cupcake recipe searching online.
Ingredients:
1 cup sugar
1 cup brown sugar (NOT PACKED)
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla
1 cup boiling water
Directions:
Preheat the oven to 350 degrees Fahrenheit. Fill muffin pans with 24 cupcake liners. Mix dry ingredients into a large mixing bowl. Add the eggs, milk, oil and vanilla. Beat with the mixer for about 2 minutes, occasionally scraping down the sides with a rubber spatula. Add the boiling water and beat until just blended. (DON'T BE ALARMED THE BATTER WILL APPEAR VERY WATERY!) Evenly pour the batter into the liners. Bake for 20-25 minutes.
Coffee Frosting Ingredients:
one 8-ounce package cream cheese, (room temperature)
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups confectioners sugar
4 teaspoons instant coffee grounds or ground espresso beans.
Directions:
In a medium bowl beat together the cream cheese and evaporated milk until smooth. Add the remaining ingredients and beat until desired spreading consistency is achieved.
I also added decided I'd add a little caramel sauce on the top for a pretty decoration and some more flavor! :)
Caramel Sauce:
Ingredients:
1/2 cup packed light brown sugar
1/2 stick butter
1/4 cup heavy cream
1 teaspoon vanilla extract
Directions:
In a saucepan over medium heat, bring the brown sugar, butter, and cream to a boil. Reduce the heat to a simmer and continue stirring for 5 minutes. Remove from the heat. Stir in the vanilla. Pour the warm caramel topping over the cupcakes. Enjoy! :)
Thanks
Alyssa :)
So far I've made two cupcakes from my own recipe. I've made a pumpkin cupcake and a coconut cupcake. They were both really good! Here's my recipe for the coconut! :)
