Coconut Cherry Cupcakes
Recipe: #12028
February 05, 2014
Categories: Desserts, Cupcakes, Cherry, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, Labor Day, Mothers Day, New Years, Picnic, Potluck, Romantic Dinner Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Oven Bake, Kid's Lunches, Flour, more
"I got this recipe from another site! I cant waite to try them!!"
Original is 12 servings
Ingredients
- CUPCAKES
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- FROSTING
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- GARNISH
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Nutritional
- Serving Size: 1 (332.2 g)
- Calories 401.4
- Total Fat - 16.7 g
- Saturated Fat - 11 g
- Cholesterol - 65.6 mg
- Sodium - 153.6 mg
- Total Carbohydrate - 63 g
- Dietary Fiber - 4.5 g
- Sugars - 53.8 g
- Protein - 4.5 g
- Calcium - 58.2 mg
- Iron - 4.1 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
CUPCAKES: Preheat oven to 350 degrees F.
Step 2
Add 12 paper liners to muffin pan.
Step 3
In a standing mixer with paddle, add butter & sugar & beat until light & fluffy. Stir in milk. Add eggs, 1 at a time, until well combined.
Step 4
In another bowl, sift flour, powder & dry pudding; mix to combine. Then fold in coconut & candied cherries. Add extract; mix to combine & bake 20 - 25 minutes or until golden brown. Transfer to a wire rack & cool completely.
Step 5
FROSTING: In standing mixer with whisk, beat butter until fluffy. Sift in confectioners' sugar & beat until well combined. Add milk & extract; mix to combine.
Step 6
With pastry bag fitted with large round tip, swirl frosting onto cupcakes. Garnish each with a maraschino cherry & red sanding sugar.
Tips
No special items needed.
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