Coconut cupcakes with pink buttercream frosting
At first, I wasn't that into these, mostly because I was still craving chocolate. I've since learned the error of my ways.
They're super moist, super SWEET, and they melt. in. your. mouth.
I'm hooked.
I simply adapted the recipe for Martha Stewart's One Bowl Chocolate Cupcakes by using 2 tsp Coconut flavor and 1 tsp vanilla extract.
I also left out the 3/4 C cocoa powder and 3/4 C water thinking they would just...cancel each other out? If that makes sense. But I left the baking powder and baking soda the same, which is why I think this happened:
Slightly browned top, almost-undercooked insides, and they bubbled over the sides a bit, then fell.
I tasted one after it had cooled though, and you know what? It was PERFECT. At least I thought so.
Maybe not the prettiest cupcake on the block, but they definitely hold a big dose of sweet coconut-y goodness.
Besides, plenty of frosting fixes everything
Buttercream frosting:
1/2 C butter, softened
1 tsp vanilla extract
2 1/2 C powdered sugar, sifted
2 TBS milk
1-2 drops of red food coloring
Stir: enjoy :)
Roll them in a bit of dessicated coconut
...and ta-da!
I was a bit overzealous when smashing into the coconut, and then a piece of canvas (acting as a reflector) fell on the top of it - hence the supreme flatness
My friend, Kelley, came over for lunch after church on Sunday and I served them along with chocolate cupcakes with cream cheese frosting like this for dessert. Pretty - and tasty!