Any celebration

Homemade cupcakes bring a ton of flavour

Cupcakes may not be as ontrend as doughnuts and cream puffs, but they are so delightful that it’s impossible to say no. Sweeten up your next celebration with these simple homemade creations.

With shredded coconut and coconut extract in both cake and frosting, our Coconut Cupcakes promise a ton of flavour in every bite.

If you like Boston cream pie, you’ll love our Boston Cream 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. Cupcakes.

Instant vanilla pudding mix makes the cream filling a cinch to make. The filling is sandwiched in a traditional yellow butter cupcake, and topped with a rich chocolate glaze. 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. 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)

1¾ 1/2 1 1/4 1/2 11/4 2 1 1 cups (430 mL) all-purpose flour cup (125 mL) sweetened shredded coconut tsp (5 mL) baking powder tsp (1 mL) salt cup (125 mL) salted butter, softened cups (310 mL) granulated sugar large eggs tsp (5 mL) coconut extract cup...