CO­CONUT CUP­CAKES

The Chatham Daily News - - LIFE -

1¾ cups (430 mL) all-pur­pose flour 1/2 cup (125 mL) sweet­ened shred­ded co­conut 1 tsp (5 mL) bak­ing pow­der 1/4 tsp (1 mL) salt 1/2 cup (125 mL) salted but­ter, soft­ened 11/4 cups (310 mL) gran­u­lated sugar 2 large eggs 1 tsp (5 mL) co­conut ex­tract 1 cup (250 mL) buttermilk Fluffy Co­conut Frost­ing (recipe fol­lows) 6 tbsp (90 mL) sweet­ened shred­ded co­conut, toasted Pre­heat oven to 325°F (160°C). Com­bine flour, 1/2 cup (125 mL) co­conut, bak­ing pow­der and salt in a bowl; set aside. Us­ing medium speed of an electric mixer, beat to­gether but­ter and sugar un­til fluffy. Beat in eggs, one at a time, beat­ing well af­ter each ad­di­tion. Beat in co­conut ex­tract un­til blended. Be­gin­ning and end­ing with flour mix­ture, add flour mix­ture al­ter­nately with buttermilk to but­ter mix­ture, beat­ing just un­til blended. Con­tinue beat­ing un­til bat­ter is smooth and light, about 2 min­utes. Spoon bat­ter into pa­per-lined muf­fin cups, fill­ing cups two-thirds full. Bake for 25-30 min­utes or un­til a cake tester in­serted in cen­tres comes out clean. Cool cup­cakes in pans for 5 min­utes. Re­move from pans and cool on racks. Pipe or spread Fluffy Co­conut Frost­ing over tops of cup­cakes. Sprin­kle each frosted cup­cake with 1 tsp (5 mL) toasted co­conut. Makes 18. Fluffy Co­conut Frost­ing: 1/2 cup (125 mL) salted but­ter, soft­ened 1/2 cup (125 mL) short­en­ing 11/2 tsp (7.5 mL) co­conut ex­tract 4 cups (1 L) ic­ing sugar 3 tbsp (45 mL) light cream (10%) Us­ing medium speed of an electric mixer, beat to­gether but­ter and short­en­ing un­til creamy. Beat in co­conut ex­tract un­til blended. Grad­u­ally beat in ic­ing sugar un­til com­bined. Beat in cream un­til fluffy and smooth. Makes about 3 cups (750 mL)

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