RED VELVET CUPCAKES WITH COCONUT AND CREAM CHEESE FROSTING

facebook share image   twitter share image   pinterest share image   E-Mail share image



Red Velvet Cupcakes with Coconut and Cream Cheese Frosting image

Provided by Brandi Neuwirth

Categories     Cake     Milk/Cream     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Cream Cheese     Coconut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 18

Number Of Ingredients 13

1 3/4 cups self-rising flour
1/4 cup unsweetened cocoa powder
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature, divided
2 large eggs
1 tablespoon red food coloring
2 teaspoons vanilla extract, divided
1 cup buttermilk, divided
1 teaspoon distilled white vinegar
1/4 teaspoon baking soda
2 8-ounce packages cream cheese, room temperature
1 1/2 cups powdered sugar
2 cups sweetened flaked coconut (about 6 ounces), divided

Steps:

  • Preheat oven to 350°F. Line 18 muffin cups with paper liners. Sift flour and cocoa into small bowl. Using electric mixer, beat 1 1/2 cups sugar and 3/4 cup butter in large bowl until smooth. Beat in eggs 1 at a time, then red food coloring and 1 teaspoon vanilla. Mix in dry ingredients in 3 additions alternately with 2/3 cup buttermilk in 2 additions. Make well in center; pour in remaining 1/3 cup buttermilk, vinegar, and baking soda. When bubbles form, stir into batter.
  • Divide batter equally among paper liners. Bake cupcakes until tester inserted into center comes out clean, about 20 minutes. Cool 10 minutes; transfer to rack and cool completely.
  • Beat cream cheese, 1/4 cup butter, and remaining 1 teaspoon vanilla in medium bowl until smooth. Beat in powdered sugar; fold in 1 cup flaked coconut. Spread frosting on cupcakes, leaving 1/2-inch plain border; sprinkle with remaining 1 cup coconut.

There are no comments yet!