Monday, December 14, 2009

Coconut-Tangerine Snowball Cupcakes

Coconut Cupcakes - Two Ways!
The "cupcake" to the left is actually a Christmas ornament I made over the weekend following directions from Bake It Pretty. Isn't it adorable?! While this cupcake will be around for a while, the Coconut-Tangerine Snowball Cupcakes I made the same day won't be.

Combining two of my favorite flavors, coconut and tangerine, these cupcakes from Midwest Living magazine are delicious! Light and moist, coconut gives the cupcakes texture and tangerine in both the batter and the frosting adds sweetness. Topped with a snowy layer of coconut, these 'snowballs' are a perfect holiday treat. I think this recipe would translate beautifully into a gorgeous layer cake for any occasion.

Coconut-Tangerine Snowball Cupcakes
Midwest Living, November/December 2009

3 eggs
1-1/3 cups buttermilk or sour milk*
2-2/3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
1-2/3 cups sugar
2 tsp. finely shredded tangerine, orange or lemon peel
1 tsp. vanilla
2/3 cup flaked coconut, toasted
Tangerine Creamy Frosting (recipe follows)
Flaked coconut (optional)

1. Allow eggs and buttermilk to stand at room temperature for 30 minutes. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, baking powder, baking soda and salt; set aside.

2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, tangerine peel and vanilla; beat until well combined. Add eggs, 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Stir in toasted coconut.

3. Fill prepared muffin cups two-thirds full. Bake in a 350° oven for 18 to 20 minutes or until cupcakes are golden brown and spring back when lightly pressed. Cool on a wire rack for 5 minutes. Remove cupcakes from pan and cool completely before frosting. Makes 24 cupcakes

4. Frost cupcakes with Tangerine Creamy Frosting and sprinkle with additional flaked coconut, if you like.

Tangerine Creamy Frosting: In a large mixing bowl, beat one 3-ounce package cream cheese, softened; 3 tablespoons butter, softened; 3/4 teaspoon vanilla and 1/2 to 3/4 teaspoon finely shredded tangerine, orange or lemon peel with an electric mixer on medium speed until combined. Gradually add 1-3/4 cups powdered sugar, beating until smooth. Makes about 1-1/3 cups frosting.

*To make sour milk: In a 2-cup glass measure place 4 teaspoons lemon juice or vinegar. Add enough milk to make 1-1/3 cups; stir. Let stand for 5 minutes before using.

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