I was born in March and every birthday morning my Mom calls me and relays the same story each year. My Dad, an old farm boy told her on the morning she went into labor "It's a beautiful spring day. The sun is shinning, the cows are coming fresh and today you will too." I guess that is farmer talk for the cows are having babies. Gotta love my dad :)
Last night we had our Spring Social at church. The decorations were lovely and bright and the food was equally fabulous. We served Chicken Salad on Dollar rolls, Spinach Salad and cupcakes GALORE!
For those of you that know me, know I would rather make a whole Thanksgiving dinner than bake! I hate the sifting, and scrapping, and measuring and all the in-between. When I cook I eyeball everything, measure things in my palm, and season to taste, so anything that I have to actually use a measuring spoon for is truly not my cup of tea. However for the ladies at church who I love, I measured. It literally took me 20 minutes to actually find a measuring spoon in my house but I measured.
Here was one of my favorites of the evening Coconut Cupcakes with Coconut Cream cheese Frosting. It is so light and fluffy, not heavy and dense like a lot of Coconut cupcakes are.
The frosting is not overly sweet. I used the big flake coconut instead of the super sweet shredded. I prefer the look and texture of the big flake.
They really were easy to make and turned out so moist.
Coconut Cupcakes with Coconut Cream Cheese Frosting makes 24 cupcakes
Cupcakes
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs
3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cup coconut milk
1 teaspoon coconut extract
1/2 teaspoon pure vanilla extract
Preheat the oven to 350°. Line standard sized muffin tins with cupcake liners.In a large bowl or stand mixer, cream together butter and sugar until light and fluffy, about 2 – 3 minutes. Add eggs, one at a time, until batter is well combined.
In a separate bowl sift together the already cake flour, baking powder, and salt. Add the flour mixture to the creamed butter alternately with the coconut milk until all the ingredients are thoroughly incorporated. Stir in coconut and vanilla extract.
Pour batter into cupcake liners no more than two-thirds of the way full. Bake for 25 - 28 minutes, until light golden brown and a toothpick comes out clean. Remove cupcakes to a wire rack and allow to cool completely before frosting.Frosting
1 (8 ounce) package cream cheese, softened
1/2 cup (1 stick) butter, softened
2 cups powdered sugar
1 tablespoon coconut extract
Coconut flakes, toasted (I used sweetened)
Cream together the cream cheese, butter, sugar. Slowly add powdered sugar. Finally add coconut extract. More coconut extract may be added, if desired. Frost cupcakes with a dollop of frosting and spread evenly. Generously top each frosted cupcake with toasted coconut flakes.
Click here for printable version
Spinach Salad with Poppyseed dressing available by clicking HERE
Happy Spring!
