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Red Velvet Cupcakes
Makes 12 Cupcakes
· 4 Tablespoons unsalted butter, at room temperature
· 3/4 cup sugar
· 1 egg
· 3 TBLS dutch-processed unsweetened cocoa powder
· 1/4 tsp red gel paste food coloring
· 1/2 teaspoon vanilla extract
· 1/2 cup buttermilk
· 1 cup plus 2 Tablespoons all-purpose flour
· 1/2 teaspoon salt
· 1/2 teaspoon baking soda
· 1 5/8 teaspoons distilled white vinegar
1. Place a rack in the upper third of the oven and preheat oven to 325 degrees F.
2. In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3. Add in cocoa, vanilla and red food coloring, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and all of the salt and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Turn mixer to low and add baking soda and white vinegar. Turn to high and beat until well incorporated.
6. Scoop batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.
Triple Coconut Cupcakes & Frosting
Coconut is in every single bite of these Triple Coconut Cupcakes! It's a perfect cupcake for any occasion; Homemade Wedding Cupcakes, Bridal Shower Cupcakes, Baby shower Cupcakes, White Party Cupcakes and more.
Yield: 24 cupcakes
For the Cupcakes
- 2 cups sweetened flaked coconut, toasted
- 1/2 cup sweetened condensed milk (from a 14 ounce can)
- 1 box yellow cake mix (we like Duncan Hines)
- 1 1/4 cups coconut milk
- 1/3 cup vegetable oil
- 3 eggs
For the Frosting
- 1 stick (8 tablespoons) butter, softened
- 4 cups powdered sugar
- 1 teaspoon coconut extract
- 2-3 tablespoons coconut milk
- 1 cup toasted coconut
- Preheat oven to 350 degrees. Line a cupcake pan with liners (24 cupcakes).
- Stir together 2 cups coconut and sweetened condensed milk in a medium bowl. Set aside.
- Mix cake mix, coconut milk, oil and eggs with a hand mixer on low for 30 seconds, then on medium for 2 minutes. Divide batter evenly in the cupcake pans (about 3/4 full). Scoop 1 tablespoon of the coconut mixture onto the top of each cupcake.
- Bake 15-18 minutes until the cupcake springs back when touched. Cool completely before frosting.
- To make the frosting, beat butter with a mixer until smooth. Slowly beat in powdered sugar and mix until crumbly. Add coconut extract and 2 tablespoons milk and mix until smooth. If needed, add another tablespoon of milk to reach desired consistency. (I used 3 tablespoons).
- Frost cupcakes with a spatula or a pastry bag. Top generously with toasted coconut.
Cook Time: 25 minutes
- 2 1/4 cups all-purpose flour, sift before measuring
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup butter, softened
- 1 1/3 cups sugar
- 2 eggs, beaten until frothy
- 1 cup mashed cooked or canned pumpkin
- 3/4 cup milk
- 3/4 cup chopped walnuts or pecans
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost with cream cheese frosting recipe (below) or leave plain. Makes about 24 cupcakes.
Peach Ginger Cupcakes
To Make Peach Puree:
1/4 cup brown sugar
3/4 cup canola oil
1 1/4 cups sugar
2 large eggs & 1 yolk
1 teaspoon freshly grated ginger
2 cups flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1 cup unsalted butter, softened
4 tablespoons leftover peach puree
2 cups powdered sugar
First, begin by making the peach puree:
Peel and dice the peach and place it in a small bowl with the
brown sugar. Cover it tightly with plastic wrap and microwave
on high for 1 minute. Mash the pieces with a fork, then
set aside to cool.
Preheat the oven to 350. Line 16-20 muffin cups with liners.
In a bowl, beat together the canola oil and sugar until well combined. Add the egg, ginger and all but 1 tablespoon of the peach puree
and beat until combined.
In another small bowl, whisk together the flour,
baking powder and salt. Pour this over the wet mixture and
mix until combined---do not over mix.
Divide between the muffin cups and bake for 18-20 minutes,
until done (a toothpick inserted comes out
clean with only moist crumbs sticking to it).
Let cool completely before making the frosting.
To make the frosting, beat together the remaining
4 tablespoons of peach puree with the
powdered sugar and butter. Frost the cupcakes and serve.