1/4 |
cup butter (no substitutes), softened |
1 |
cup flaked coconut, toasted |
| 2. |
Grease and lightly flour twenty-four 1 3/4-inch muffin cups, or line with paper baking cups. Set aside. Stir together flour, baking powder, baking soda, and salt in a small mixing bowl; set aside. |
| 3. |
Beat butter in a medium mixing bowl with an electric mixer on medium to high speed about 30 seconds. Add sugar and vanilla. Beat on medium to high speed about 2 minutes or until light and fluffy, scraping sides of bowl as necessary. Add egg, beating until combined. Alternately add the flour mixture and buttermilk to the egg mixture, beating on low to medium speed after each addition just until combined. |
| 4. |
Spoon about 1 rounded measuring teaspoon of the batter into each prepared muffin cup. Bake in the preheated oven about 12 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove cakes from muffin cups and cool completely on a wire rack (about 30 minutes). |
| 5. |
Spread Butter Frosting over cupcakes. Sprinkle each cupcake with coconut. Makes 24 cupcakes |
| |
Butter Frosting: Beat 1/2 cup butter (no substitutes), softened, in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in 1 teaspoon vanilla. Gradually add 2 1/2 cups sifted powdered sugar and 1 tablespoon milk until smooth. If necessary, beat in additional milk until spreadable. Makes about 1 1/3 cups. |
| |
To Make Ahead: Place frosted cupcakes in an airtight container, and refrigerate for up to 4 hours. For longer storage, keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the freezer for up to 6 months. Thaw frozen cupcakes at room temperature for 1 hour. Store frosting in an airtight container in the refrigerator for up to 2 days. |
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