Hello all– Cupcakes. They’re the old stand by around here. The nice way to have 24 little pieces of cake that are easy to serve, easy to eat for a crowd in the house. These are from last Thursday when we have our weekly group of 20 & 30 somethings come in for the evening. It’s fun for us to hang out with all those bright lively people and happily, they like coffee and cupcakes. So it all works out…
1 white cake mix
1 cup water
1/3 cup canola oil
1 1/2 cup shredded coconut
1/2 cup butter (1 stick), room temperature
8 oz. cream cheese, room temperature
1 tsp. vanilla
1 pound box powdered sugar (about 3 3/4 cups)
2 to 3 tab. milk
extra shredded coconut to scatter over the tops
This is easy. Make the cake mix according to the package directions. My mix used 1 cup water, 1/3 cup oil and 3 eggs. After you beat the batter with an electric mixer for 2 minutes, stir in the 1 1/2 cup coconut.
Spoon the batter into cupcake pans that have been lined with muffin papers. Should make about 24 cupcakes. And pop them into a 350 degree oven for 15 to 17 minutes until they are golden and firm to the touch. Let them cool.
For the frosting, with an electric mixer, beat together the butter, cream cheese and vanilla. Then slowly beat in the powdered sugar and milk. When it’s all combined into a smooth frosting, spread it generously over the cupcakes and immediately sprinkle on the coconut over the top while the frosting is still moist so it will stick.
That’s it. Make coffee. Invite friends. And eat.