photography by Paul Gelsobello Studio
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Makes: 24 cupcakes
1 can Baker's
Joy® non-stick spray with flour
2-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon salt
1-3/4 cups unsalted butter, softened, divided
1-1/2 cups granulated sugar
3 large eggs
2 tablespoons red liquid food coloring
1 teaspoon vanilla extract
1 cup buttermilk
1 tablespoon white vinegar
1-1/2 teaspoons baking soda
2 (8-oz. each) packages cream cheese, softened
1/4 cup coconut flavored rum
4 cups confectioners' sugar
4 cups sweetened shredded coconut, divided
Preheat oven to 350°F. Spray 2 12-cup muffin pans with
Baker's Joy spray. Combine flour, cocoa,
and salt; set aside. Beat ¾ cup butter
in large bowl at medium speed with electric mixer until fluffy; gradually add
sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Beat
in food coloring and vanilla.
Alternately beat in flour mixture and buttermilk, beginning
and ending with flour mixture. Combine
vinegar and baking soda in small bowl (mixture
will bubble). Stir into batter and beat
for 10 seconds.
Evenly fill prepared muffin cups with batter. Bake 18 to 20 minutes or until toothpick
inserted in centers comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pans and cool completely.
To make frosting, beat remaining 1 cup butter and cream
cheese in large bowl with electric mixer until smooth. Beat in rum; gradually add confectioners’ sugar and beat until light and
fluffy. With mixer on low speed,
gradually add 3 cups coconut and beat
until just combined.
Pipe or spread frosting onto cooled cupcakes. Sprinkle remaining coconut over cupcakes.
food stylist - Catherine Paukner
food stylist assistant - Lauren Dellabella
prop stylist - Heather Bean
recipe developed for Baker's Joy
Such pretty cupcakes! Love the addition of coconut :)
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