Wow it’s been a while since I blogged! I don’t even know where to start, so many things have happened since I last blogged – which was November of last year (cray cray I know). I will not have any excuses for my lack of blogging except for laziness. Though I did have a super busy but fun summer…
The lack of blogging activity doesn’t mean I have stopped baking! I’ve actually been baking a lot lately and I’ve been venturing out of my cupcake baking phase if you’ve been following my instagram! My friends and I went to a pie making class for my birthday…and that inspired me to bake pies. I made this peach and raspberry pie! Currently though..I am super interested in making bread. Just last Sunday I made some light brioche hamburger buns for our juicy chicken thigh sandwiches. Now I am looking into baking some red bean bread, I saw this amazing red bean bread recipe and I really wanna make it!
Maybe it’s because I’ve been browsing and reading so many blogs lately, it made me realize how much I miss blogging about baking. I miss my baking blog! I’ve been looking through this blog and I saw how much progress I’ve made and how much work I’ve put into it. It’s such a shame for me to just stop! So here’s to a fresh start!
I made these cupcakes a while ago. I took the photos but never had a chance to blog about it. I remember I had such a craving for coconut around that time. I love this recipe so much I made them twice! So here is the recipe I used:
Coconut cupcakes with cream cheese frosting
(Recipe from: Truffles and Trend)
For the cupcake:
1 1/2 sticks (6 oz.) butter, softened
1 cup sugar
2 teaspoons vanilla extract
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup milk
3/4 cup (3.5 oz.) shredded sweetened coconut
For the cream Cheese Frosting:
2 sticks (8 oz.) butter, softened
8 oz. cream cheese, softened
1 1/2 cups confectioner’s sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional)
1 1/4 cups (4 oz.) shredded sweetened coconut (I toasted half of mine!), for garnishing
Preheat oven to 325 F. Line 12 muffin tins with cupcake liners.
Cream the butter and sugar until light and fluffy. Add in the eggs and vanilla extract and mix well till combined. Scrape the sides of the bowl as necessary.
Mix together the flour, baking soda, baking powder, and salt in a small bowl. Alternatively add the dry ingredients and the milk to the machine, ending with the dry ingredients. Mix till just incorporated. Stir in the coconut.
Using a spoon, fill the muffin tins almost to the top (3/4). Bake cupcakes for 25-30 minutes, or until a toothpick inserted comes out clean. Allow to cool before frosting.
Beat together the butter and cream cheese (with a paddle or whisk attachment). Once smooth, add in the confectioner’s sugar, a bit at a time. Add in the extract/s.
To frost cupcakes with triangular/dome shape like the ones depicted, drop a generous dollop of frosting onto the cupcake. Hold a small, straight spatula (or a butter knife) vertically and move it around the cupcake to smooth the frosting and create a dome shape.
Place the shredded coconut into a shallow dish/bowl and roll the frosted cupcakes in the coconut to garnish.