Food For Thought – Cupcakes take the Cake

WLM - Food for Thought

WLM - Food for Thought

COCONUT CUPCAKES WITH COCONUT BUTTERCREAM ICINGWLM - Cupcakes
Makes 24 cupcakes

Cupcakes
4 eggs
2 cups sugar
1 ½ tsp. coconut extract
1 cup vegetable oil
2 cups self rising flour
1 cup buttermilk
1 (14 ounce) bag of sweetened coconut flakes; 2 2/3 cups for the cake, use the remaining coconut flakes to sprinkle over iced cupcakes

Using a mixer on medium speed, beat together eggs and sugar until smooth. Add extract and oil and beat for 1-2 minutes. Add flour and buttermilk, alternating dry then wet ingredients in three additions. Stir in 2 2/3 cups of coconut flakes.

Place 24 paper liners in 2 muffin pans. Spoon mixture into paper cups. Fill each cup ¾ full. Bake in a preheated 350º oven for 15 to 20 minutes. Transfer to a wire rack to cool for 10 minutes. Poke small holes in the top of each cupcake. Using a pastry brush, spread glaze over the top of each cupcake. Allow the glaze to soak in. Repeat with another layer of glaze. Allow cupcakes to cool completely before icing.

Glaze
1 cup water
1 cup sugar
1 tsp. coconut extract

Heat water and sugar over medium high heat in a saucepan, stirring until sugar dissolves. Add extract. Cool to room temperature.

Icing
3 cups confectioners sugar
2 sticks butter at room temperature
1 teaspoon coconut extract
1 to 2 tablespoons milk

In a mixer fitted with a whisk attachment, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add coconut extract and milk. Continue to beat on medium speed for 1 minute more, adding milk, if needed for icing consistency.

CHOCOLATE CUPCAKES WITH CHOCOLATE BUTTERCREAM ICING

Makes 24 cupcakes

Cupcakes
2 ½ cups self-rising flour
4 tablespoons unsweetened cocoa
2 sticks butter, softened
1 cup granulated sugar
4 eggs
2 ounces dark chocolate, melted

Combine flour and cocoa in a medium-sized bowl. Using a mixer on medium speed, cream together butter and sugar until smooth. Add eggs one at a time and beat for 1 -2 minutes. Gradually add flour mixture. Beat with an electric mixer until mixture is smooth. Beat in the melted chocolate. Place 24 paper liners in 2 muffin pans. Spoon mixture into paper cups. Fill each cup ¾ full. Bake in a preheated 350º oven for 15 to 20 minutes. Transfer to a wire rack to cool completely before icing.

Icing
3 cups confectioners' sugar
2 sticks butter, softened
2 ounces dark chocolate, melted
2 tablespoons unsweetened cocoa
1 to 2 tablespoons milk

In a mixer fitted with a whisk attachment, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add chocolate, cocoa and milk. Continue to beat on medium speed for 1 minute more, adding milk, if needed for icing consistency.

TIPS

– Muffin pans aren’t all the same size. You may end up with a few extra cupcakes or a few less depending on the size of your pans. Don’t worry, just fill each cup ¾ full and they will turn out perfect in any size pan.
– Look for colorful and creative paper liners. The standard pack of rainbow colors is boring! You can find these in the cake decorating section of any craft store or specialty food store.
– Are your decorating skills questionable? Use a medium sized scoop to scoop the icing and place on top of the cupcake as if you were scooping ice cream and placing on top of a cone. Smooth out any rough edges.

Do you have a favorite recipe to share with Wilson Living readers? Send your original, unpublished recipes to Stacey@wilsonlivingmagazine.com.

Share This:

Leave a Reply