970 - Coconut Cupcakes #
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 4. Published here with her permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.
Don't forget to check Shirley's blog.
970 - Coconut Cupcakes #
(by Shirley McNevich)
Batter: 2 3/4 cups flour; 2 tsp. baking powder; 1/4 tsp. salt; 1 cup butter (room temperature); 3 3/4 cups Domino's powdered sugar; 4 eggs (separated); 1 cup milk; 1 tsp. vanilla; 1 cup Baker's angelflake coconut
Frosting: 1/3 cup butter; 2 - 3oz. packages Philadelphia cream cheese; 1lb. Domino's powdered sugar; 4 tsp. milk; 1 tsp. vanilla; 2 cups Baker's angelflake coconut
In a mixer, combine 1 cup butter and 3 3/4 cups powdered sugar--beat until light and fluffy. Add 4 egg yolks and beat. Alternate adding flour and 1 cup milk, each a small amount at a time and beat after each addition. Beat until smooth. Add 1 tsp. vanilla and 1 cup coconut--beat. Set batter aside. In a separate bowl beat 4 egg whites until stiff. Fold the egg whites into the cake batter with a spoon--mix quickly and thoroughly. Pour batter 2/3 full into muffin tins lined with cupcake liners and bake at 350 degrees for 17-25 minutes (you'll need to do a test cupcake on this recipe as the times can vary greatly)--test with a toothpick for doneness. Cool cupcakes, then frost. Frosting: in a mixer, add 1/3 cup butter and all cream cheese--beat. Add 1 tsp. vanilla and 4 tsp. milk--beat. Add 1 lb. powdered sugar slowly--beat until smooth. Refrigerate frosting for 15 minutes, then frost cooled cupcakes. Sprinkle each cupcake with coconut (you can lightly press coconut into frosting to keep it from falling off). Keep cupcakes refrigerated.
Continue to:
My Books
