COCONUT CUPCAKES WITH SEVEN-MINUTE FROSTING AND COCONUT FLAKES
Calling all coconut lovers: These cupcakes get intense flavor from shredded coconut and coconut milk in the batter, billowy seven-minute frosting, and a garnish of coconut flakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 21
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking powder, salt, and sweetened coconut in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and whites, 1 at a time, beating after each addition.
- Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.
GRAND SLAM BASEBALL CUPCAKES
These adorable baseball-style cupcakes with red licorice laces are sure to be a hit with kids and adults -- and you'll be spared the task of slicing equitable pieces of cake for a crowd of waiting guests.
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 12 extra-large or 24 standard-size cupcakes
Number Of Ingredients 11
Steps:
- Adjust oven rack to center of oven. Heat to 325 degrees. Line muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.
- In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla extract; beat until combined.
- With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until each has been entirely incorporated.
- Divide batter evenly between baking cups. Bake until light-golden brown and a cake tester inserted into middle comes out clean, 25 to 30 minutes. Rotate pans halfway through baking. Transfer pans to a wire rack to cool.
- Frost cupcakes with frosting. Immediately after frosting cupcakes, lightly press the edge of a 4-inch-diameter bowl into frosting to mark one curve on each side.
- Using the curves as a guide, decorate cupcakes by placing licorice pieces on top of marked curves to form arced V shapes that simulate the stitching on a baseball.
BASEBALL CUPCAKES
Batter up for these yummy Baseball Cupcakes made with COOL WHIP and chocolate sandwich cookies. These deliciously moist Baseball Cupcakes are sure to be a hit - maybe even a grand slam.
Provided by My Food and Family
Categories Theme Cakes
Time 1h5m
Yield Makes 2 doz. or 24 servings, 1 cupcake each.
Number Of Ingredients 4
Steps:
- Prepare cake batter as directed on package. Stir in cookie crumbs; spoon evenly into 24 paper-lined medium muffin cups.
- Bake as directed on package for cupcakes. Cool completely.
- Frost cupcakes with the whipped topping. Use decorating gel to draw stitching lines on top of each cupcake to resemble a baseball. Store in refrigerator.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.565 g, Sugar 0 g, Protein 2 g
CUPCAKES WITH CREAM CHEESE FROSTING
You can also use raisins, chocolate chips, gumdrops, Red Hots, or nuts for decorations on these Cupcakes with Cream Cheese Frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Line two 12-holed muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until pale, light, and fluffy, 3 to 5 minutes. With the mixer running, add eggs, vanilla extract, and almond extract; beat until combined.
- With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.
- Fill each baking cup with 1/4 cup batter; batter should almost reach tops of cups. Bake until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer tins to a wire rack to cool.
- Remove cupcakes from tins, and frost with cream-cheese frosting. If desired, use a pastry bag fitted with a plain writing tip to pipe letters or designs onto cupcakes. Decorate with berries, sprinkles, and nonpareils.
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