Monday, May 7, 2012

Cherry Vanilla Cupcakes with Coconut Cream Cheese Frosting Recipe!

Cherry Vanilla Cupcakes

  • 1 box white cake mix (I recommend Duncan Hines Moist Deluxe)
  • 1 1/3 cups water
  • 3 large eggs whites
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons cherry extract
  • 2 teaspoons vanilla extract
  • 2-3 drops red food coloring
line 18 to 24 muffin cups with muffin papers. preheat the oven to 350 degrees. using an electric mixer, beat the cake mix, water, egg whites, melted butter, cherry extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. using about 1/4 to 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups. bake the cupcakes until they are very pale golden on top, about 15 minutes. cool the cupcakes completely on a cooling rack.

Coconut Cream Cheese Frosting
  • 1- 8oz. package cream cheese, softened
  • 1 stick butter, softened
  • 4-6 cups powdered sugar
  • milk (if needed)
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1-2 cups sweetened coconut flakes
in a medium bowl, beat together cream cheese and butter. slowly add in powdered sugar until light and fluffy. (add a couple of tablespoons of milk if frosting gets too stiff). mix in vanilla and almond extract. 

frost cupcakes and then sprinkle with coconut.

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