Tuesday, January 12, 2010
The cupcakes are simply a white cake mix with 3/4 tsp of almond flavoring added. Then I made the following frosting:
Almond Buttercream Frosting
1/2 C butter softened
1/2 C shortening
4 C powdered sugar
1/2 tsp vanilla
1/2 tsp almond extract
2 tbsp milk (add more if needed to get texture desired...I always add more)
Cream butter and shortening. Carefully add sugar. Then mix in extracts and milk.
I then put it in a large ziplock bag and cut a hole in the corner and just squeezed it out onto each cupcake. To make the coconut, simply toast it in oven on 200F stirring and watching carefully until all is slightly brown. Careful...it can burn easily! I'm so making larger coconut cupcakes for the adults at Maressa's coming up party! YUM!