Coconut Cakes

  These bite size cupcakes from the Better Homes and Gardens Holiday Cooking 2001 are good for a party. Office parties or afternoon tea parties, maybe your child’s school party are usually something you must bring to. These make 24 bite size cupcakes and finger food is always good at this type of affair. I used the small paper liners, but they will also work just greasing and flouring your pans. Saves the mess of the paper liners to dispose of.
  While the recipe called for coconut on the tops, I did some with colored sugar sprinkles for those who do not like coconut. Some grated nuts would be nice also.
  They were super easy to make and I used my small cookie scoop to fill the cups. Went very fast and as they only bake for 12 minutes this is something you can make in the evening for the next day. 
 Coconut Cakes
⅔ cup all purpose flour
½ teaspoon baking powder
⅛ teaspoon baking soda
Dash of salt
¼ cup softened butter
½ cup sugar
½ teaspoon vanilla
1 egg
¼ cup buttermilk
  Creamy frosting and 1 cup coconut
Preheat oven to 350°
  Grease and lightly flour or use cupcake liners 1 ¾ inch muffin cups. Set aside. Stir together flour, baking powder, salt, baking soda in a small bowl; set aside.
  Beat butter with an electric mixer on medium speed. Add the sugar and beat till light and fluffy. Add egg and vanilla and beat till combined. Alternately add flour mixture and buttermilk. Starting and ending with flour. Beat just till mixed.
  Spoon about 1 rounded measuring teaspoon of the batter into each prepared muffin cup. Bake in 350° oven for about 12 minutes. Or until pick inserted in center comes out clean. Cool in pans 5 minutes and then on wire rack for 30 minutes. Frost with your favorite creamy frosting and top with coconut or topping of your choice.

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