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Cherries and Coconut Cupcakes Recipe


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Cherries and Coconut Cupcakes Recipe

For Cupcakes
1 1/2 cups flour
1 tsp each baking powder, vanilla, and coconut extract
1/2 tsp salt
2 eggs
3/4 cup + 1 tbs sugar
1/4 cup brown sugar
1/2 cup each coconut milk and oil
1 tbs rum
1 tbs lime juice

For Frosting
1 cup each pineapple juice and shredded coconut
1 1/2 sticks butter
3 cups powdered sugar
4 tsp vanilla
1 tsp coconut extract
Maraschino cherries and cocktail umbrellas

Make Cupcakes
Heat oven to 350. Line a 12 cup muffin pan with liners. Whisk flour, baking powder, and salt in a bowl. Whisk eggs, 3/4 cup sugar, brown sugar, coconut milk, oil, vanilla, and coconut extract in a bowl. Add flour mixture, whisk. *Divide batter among muffin cups. Bake 20 min. Combine rum, lime juice, and remaining sugar in a pan. Bring to a simmer, cook until sugar dissolves. Poke cupcakes with a toothpick, brush with rum syrup. MAKE FROSTING---Bring pineapple juice to a boil in a pan, simmer until syrupy. Transfer to a bowl. Beat butter in a bowl until creamy. Beat in powdered sugar and salt until fluffy. Add vanilla and coconut extract, beat 1 min. Add pineapple juice, beat well. Spread frosting on cupcakes, top with shredded coconut. Decorate with cherries and umbrellas. SERVE & ENJOY.
Makes 12 Cupcakes
Anna in Sweden

 http://www.nancyskitchen.com - Copyright 2017

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