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| Left the coconut in the toasted oven too long. |
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| Much better the 2nd time |
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| Lots of butter and cream cheese |
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| Frosting, yum! |
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| Coconut cupcakes waiting to be topped with toasted coconut |
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| Coconut cupcake batter |
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| Nice dense, but moist cake and an amazing frosting |
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| Finished Coconut cupcakes, they were amazing!!! |
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| Coconut cupcakes |
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| Butter and sugar waiting to be creamed |
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| Cream sugar and butter, then add the egg |
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| Cocoa |
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| Part way through mixing the last cupcake batter |
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| Chocolate cupcake batter |
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| Chocolate cupcake batter, mmmm. |
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| Made quite the mess with my hand mixer |
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| Chocolate cupcakes going into the oven |
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| Lemon Cream Cupcakes |
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| Ingredients for Chocolate Ganache. Super simple and tastes amazing! |
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| Chocolate Ganache |
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| Chocolate cupcakes, before being frosted |
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| After being frosted, don't they look yummy? |
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| Chocolate Ganache frosted cupcakes |
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| All three kinds of cupcakes ready to go. So there ya have it. It took 5 hours to make all three kinds and I think I ended up making around 7 dozen. I love to bake! It's relaxing and quite rewarding when you are done. Following are the recipes for all three kinds with frosting, enjoy! Lemon Cream Cupcakes 1 cup butter 2 cups sugar 3 eggs 2 Tbsp.grated lemon peel (I used more like 3-4 Tbsp.) 1 tsp. vanilla extract 3 1/2 cups flour 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 2 cups (16. oz) sour cream Directions: Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beat well after each addition. Beat in lemon peel and vanilla. Combine flour baking soda, baking powder and salt. Add to creamed mixture alternately with the sour cream, beating well after each addition (batter will be thick). Fill greased or paper lined muffin cups with 1/4 cup of batter. Bake at 350 degrees for 25-30 mins. or until a toothpick inserted comes out clean. Cool for 10 mins. before removing from pans to wire racks to cool completely. Yield: 2 1/2 dozen Frosting 3 Tbsp. butter, softened 2 1/4 cups confectioner's sugar 2 Tbsp. lemon juice 3/4 tsp. vanilla extract 1/4 tsp. grated lemon peel 1-2 tsp. milk Directions: Cream together butter and confectioner's sugar in a small bowl until light and fluffy. add the lemon juice, vanilla, lemon peel and milk. Beat until smooth, frost cupcakes. Chocolate Cupcakes 1/2 cup butter, softened 1 cup sugar 1 egg 1 tsp. vanilla extract 1 1/2 cups flour 1/2 cup baking cocoa 1 tsp. baking soda 1/4 tsp. salt 1 tsp. salt 1/2 cup water 1/2 cup buttermilk Directions: In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with water and buttermilk. Beating very well after each addition. Fill paper lined muffins cups 2/3 full. Bake ate 375 degrees for 12-15 mins, or until a toothpick inserted comes out clean. Cool for 10 mins, before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 16 cupcakes Frosting, Chocolate Ganache 2 cups (12 oz) semisweet chocolate chips 1 cup heavy whipping cream 1/2 cup miniature chocolate chips (optional) Directions: In a small sauce pan, melt chocolate chips with cream over low heat, stir until blended. Remove from heat and transfer to a small bowl. Cover and refrigerate for 45-60 mins. or until mixture reaches spreading consistency. Stirring every 15 mins. Dip cupcakes in to coat top, let dry and dip again. Repeat as desired. Coconut Cupcakes 3/4 lb (3 sticks) unsalted butter, room temp 2 cups sugar 5 extra large eggs, room temp 1 1/2 tsp. pure vanilla extract 1 1/2 tsp. pure almond extract 3 cups flour 1 tsp. baking powder 1/2 tsp. baking soda 1.2 tsp. kosher salt 1 cup butter milk 14 oz. sweetened, shredded coconut Directions: Preheat oven to 325 degrees. In a mixing bowl cream butter and sugar on high speed until light and fluffy, about 5 mins. With mixer on low speed add eggs, 1 at a time; scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well. In a separate bowl, sift together the flour, baking powder, baking soda and slat. In 3 parts, alternately add the dry ingredients and the butter milk to the batter, beginning and ending with the dry ingredients. Mix until just combined. Fold in 7 oz of coconut. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25-30 mins, until tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 mins. Remove to a baking rack and cool completely. Meanwhile make the frosting. Frosting 1 lb. cream cheese, room temp 3/4 lb (3 sticks) butter, room temp 1 tsp. pure vanilla extract 1/2 tsp. pure almond extract 1 1/2 lbs. confectioner's sugar, sifted Directions: In a bowl with mixer paddle attached (if you have one) on low speed, cream together the cream cheese, butter, vanilla and almond extracts. Add confectioner's sugar and mix until smooth. Frost the cupcakes and sprinkle with remaining coconut ( I toasted the coconut and it looked pretty and tasted good). Yield: 2 dozen |
