Friday, March 5, 2010

Cool new cupcake recipes from Woman's Day


After reading Lisa's comment on my post about the peanut butter and banana cake last week, I was intrigued when I found these recipes from the Woman's Day kitchen. I think the coconut cupcakes sound the best. The WD kitchen also developed Boston cream cupcakes, cremesicle cupcakes, s'mores cupcakes, peanut butter and chocolate cupcakes and lemon honey cupcakes.

I'm posting the coconut cupcake and frosting recipe below (and hoping I don't get in trouble for it, since I'm giving Woman's Day all the credit and a link). Here's one wonderful thing I noticed from the post. There is a little, square nutrition box to the right of the screen. It says Yield 24 cupcakes. All other values in the nutrition block are 0. That's right. Calories: 0 Total Fat: 0
Oh, yeah! Color me blissfully and willingly deceived. :-)

INGREDIENTS
Cupcakes
2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sweetened flaked coconut
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1/2 tsp coconut extract or vanilla extract
3/4 cup light coconut milk (not cream of coconut)
Coconut–White Chocolate Frosting
1 cup (6 oz) white chocolate baking chips
1/2 cup (1 stick) unsalted butter, softened
1 brick (8 oz) cream cheese, softened
1/2 tsp coconut extract
2 1/2 cups confectioners’ sugar
Garnish: sweetened flaked coconut, toasted
PREPARATION
1. Heat oven to 350°F. Line 24 muffin cups with paper liners.
2. Whisk flour, baking powder and salt in a medium bowl; stir in coconut.
3. Beat butter and sugar in large bowl with electric mixer until creamed, about 2 minutes. Add eggs, one at a time, until blended. Beat in coconut extract.
4. With mixer on low speed, alternately beat in flour mixture and coconut milk, beginning and ending with flour mixture, until just blended.
5. Spoon about 1/4 cup batter into each muffin cup. Bake 20 to 23 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
6. Frosting: Melt white baking chips in a small glass bowl in microwave as package directs. Beat butter, cream cheese and coconut extract in large bowl with electric mixer until creamed and blended. Beat in melted white chocolate until blended. On low speed, gradually beat in confectioners’ sugar.
7. Spread 2 Tbsp frosting onto each cupcake; sprinkle tops with toasted coconut.

3 comments:

. said...

Hi my name is jhon and i found your article

very interesting.


more information

Chris V. said...

yeah I bet Jhon found it interesting... but I do. sounds yummy!

Gayle said...

LOL! I was thinking the same thing about Jhon, Chris!