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Cake ingredients:
1 cup of butter, softened
2 cups sugar
4 Large eggs, at room temperature
1/4 cup oil
2 tablespoon Orange Juice
1 teaspoon lemon zest
3 cups cake flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 Cup Buttermilk, at room temperature
1 cup sweetened coconut
1 8-ounce can crushed pineapple with juice
Directions
Preheat oven to 325 degrees.
With an electric mixer, cream butter and sugar together until fluffy. Add the eggs one at a time scraping down the bowl after each addition. Next, add oil, orange juice and lemon zest. Mix until just combined. In a separate bowl, sift flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Then, fold in the coconut and pineapple into the batter. Line 2-3 muffin pans with paper liners. Using a regular size ice cream scoop, fill each cup 1/2 full with batter. Bake for 20-25 minutes, or until a toothpick inserted in the center of each comes out clean. Cool for 10 minutes, and remove from pans. Cool completely. Store in refrigerator until ready to ice and decorate. Makes approx. 28 regular size cupcakes.
Frosting Ingredients:
1/2 cup butter, softened
4 ounces cream cheese, softened
2 7-ounce jars of jet-puffed marshmallow crème
1 teaspoon vanilla
5 – 6 cups powdered sugar
1-2 tablespoons whipping Cream
With an electric mixer, cream butter, cream cheese, and marshmallow crème until well blended. Add vanilla until combined. Gradually add in sugar, beating after each addition until smooth. Add 1 tablespoon of whipping cream. Add the second tablespoon if needed for spreading consistency.
Icing Instructions/Garnish:
To ice cupcakes, fill a clear plastic cake decorating piping bag with icing. Cut narrow end and pipe icing onto cupcakes. Sprinkle with more sweetened coconut. Note: Make sure the cupcakes are cold before icing them for better results.
Garnish with chopped macadamia nuts, white chocolate, or dried mango.
TIP: For the dried mango, if you have some tiny cookie cutters, you can use them to cut shapes out of the flat pieces of dried mango for a more decorative look.
Cupcake Liner Decoration:
If you want to add this cute ribbon and flower to the cupcake liner as pictured, you will need the following:
Large Cupcake Liners (these need to be the next size up from the regular size used to bake with.)
Tape Measure
Standard Hole Punch
Ribbon
Pre-made Ribbon Flowers
Glue Gun
Glue Sticks
Step 1: Punch 2 holes about 1/8 of an inch apart halfway down the depth of the large paper liner. Measure 1 inch over and punch 2 more holes about another 1/8 inch apart. This will be the front.
Step 2: Measure 2 inches from one set of holes around the liner at the same depth, and punch 2 more holes next to each other at about 1/8 of an inch apart.
Step 3: Repeat Step 2, two more times until you have 3 more sets of holes close together.
Step 4: Cut a piece of ribbon that is approx. 18 inches in length. Thread the ribbon through the holes starting with the ones that are only 1 inch apart. Continue to thread the ribbon around until you have laced it all the way around and have both ends meeting in the front. Make sure that most of the ribbon shows all the way around the liner.
Step 5: Place one decorated cupcake in the middle of laced liner and synch ribbon snuggly around the cupcake.
Step 6: Tie a bow and glue the flower to the middle. |
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