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Frosted Coconut “Cupcakes”

Posted By On April 13, 2011 @ 8:49 pm In From the Kitchen,Treat of the Week | 1 Comment

Yeah, I know that I said my life is about more than just food [1], and that’s still true (although by the way I’ve been eating you wouldn’t know it), but last week really did a number on me.  And what’s the best cure for a case of the blues?  A pity party.  With cupcakes, of course.  I put a candle in mine since I just had a birthday.  These “cupcakes” are actually muffins, but that’s nothing a little cream cheese frosting can’t fix!

1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp allspice
1/4 tsp salt
1/3 cup granulated sugar
1/3 cup brown sugar
1/3 cup canola oil
2 eggs
2 tsp vanilla
1/4 cup plain yogurt or ricotta cheese
1/3 cup milk
1/3 cup shredded coconut
1 tsp lemon zest

Preheat oven to 350°  In a bowl, combine flour through salt and set aside.  In another large bowl, beat oil and sugars.  Add eggs, then vanilla.  Add yogurt/rocotta.  Alternately add flours and milk, beginning and ending with flours.  Gently mix in coconut and lemon zest.  Pour into lined or greased baking cups and bake for 18 minutes.  Let cool before frosting.  Makes 15 muffins.

Buttery Cream Cheese Frosting

2 oz cream cheese
1/2 stick butter
1/2 tsp vanilla
1 bag powdered sugar

In a small saucepan, melt cream cheese, butter, and vanilla.  Gradually add in powdered sugar, one cup at a time, beating until smooth before adding the next cup.  Continue doing so until frosting is viscous (you will use about 4 cups of sugar).  Frost cupcakes while frosting is still warm.

 

 

 

 


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