Every once in a while, when the moon passes over the sun, a wind blows in from the West, and there's a lock of horse hair and a baboon's heart present...I turn out some pretty good pictures.
That doesn't happen very often.
Today, I was lucky with these photos. Maybe it was good lighting...or maybe the nice weather played some part. It was in the 70's today, and I enjoyed it. It makes you feel like spring is coming-only to disappoint you. Tomorrow, the weather will turn ugly once more.
Recently, I've seen some bloggers turning out recipes using "stocking candy", and I felt that I should get on the bandwagon.
I had some little snowmen Peeps that were calling to me. I couldn't figure out what to do with them, so I figured I'd just stick them on some cupcakes. I came up with this coconut cupcake recipe, and I think it goes with the whole "snow" theme.
I made mine in Texas-sized muffin pans, but I wouldn't do that. Mine were huge! I would just make them in a regular muffin pan. I wanted these to be cute cupcakes for kids, but I think they're too rich! I mean, they're very good, but maybe more appropriate for adults?? Which is OK, anyway, because I don't have any kids or know any kids, except my 3 month old nephew. He didn't eat any. I guess he doesn't like coconut, or something.
These are quite moist and delicate, which I was surprised by; I believe it comes from the addition of oil.
From now on, I think I'll use an oil/butter combination in my cakes.
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
2 teaspoons coconut extract
1 teaspoon vanilla extract
2 large eggs
1/3 cup canola oil
3/4 cup milk
Frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
2 cups confectioners' sugar
1 teaspoon coconut extract
2 1/2 cups sweetened flaked coconut
12 snowmen marshmallows (optional)
Preheat oven to 350 degrees F. Line 12 (regular-sized) muffin cups with paper liners.
In a medium sized mixing bowl, sift together flour, baking powder, and salt.
In a large mixing bowl, using an electric mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in extracts, eggs, and oil, and beat an additional 1 minute, or until well combined.
Reduce mixer speed to low; gradually beat in flour mixture and milk (alternating), until just combined.
Divide the batter into muffin cups, filling full. Bake at 350 degrees F, for 20-25 minutes, or until a toothpick inserted into cupcakes comes out clean. Cool in pan for 10 minutes, before removing cupcakes to a wire rack, to cool completely.
To make the frosting, beat together cream cheese and butter, in a large mixing bowl, using an electric mixer on medium speed, until creamy, about 1 minute. Reduce mixer speed to low and beat in confectioners' sugar, and coconut extract, until just combined. Increase mixer speed to medium, and beat frosting for an additional 2 minutes.
Spread frosting over cupcakes, and dip cupcakes into flaked coconut. Top with a marshmallow!
Yield: 12 regular cupcakes
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