Cupcakes, Cupcakes, Cupcakes Galore!!!!

For all my sweet cupcake lovin friends!!!! I hope you all enjoy!!!!

Ashley's AWESOME Coconut Cupcakes with Coconut Cream Cheese Frosting!

Coconut Cupcakes:

•3/4 cup of unsalted butter, room temperature
•1 1/4 cup of sugar
•3 eggs, room temperature
•1 cup of canned coconut milk
•1 teaspoon of pure vanilla extract
•2 1/4 cups of all-purpose flour
•1 teaspoon of salt
•1 teaspoon of baking powder
•1/2 cup of sweetened shredded coconut


Coconut Cream Cheese Frosting Ingredients

•1/2 cup of butter (1 stick), room temperature
•8 oz of Philly cream cheese (1 package), room temperature
•1/2-1 cup of powdered sugar
•1/4 cup of sweetened shredded coconut

Preparation:

1. Preheat the oven to 350 degrees. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.

2. Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.

3. Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.

4. Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

Cream Cheese Frosting Preparation:

1. Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.

2. Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.

3. Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top and serve.

Makes 20 cupcakes.
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Ashley's FABULOUS Carrot Cake Cupcakes with Cream Cheese Frosting!

Carrot Cake Cupcakes:

•1 cup of chopped walnuts or pecans
•1 pound of carrots, grated
•3 large eggs
•1/2 cup of buttermilk
•1 teaspoon of pure vanilla extract
•2 cups of sugar
•1 cup of vegetable oil
•1 tablespoon of orange zest
•3 cups of all-purpose flour
•1 teaspoon of baking soda
•2 teaspoons of baking powder
•1 teaspoon of kosher salt
•2 teaspoons of ground cardamom
•1 teaspoon of ground cinnamon

Preparation:

1. Preheat the oven to 350F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.

2. Rinse the carrots and peel the rough skins off, then grate the carrots.

3. Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly.

4. In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.

5. Fold the flour mixture into the carrot mixture, being sure not to overmix. Fold in the toasted walnuts until evenly incorporated.

6. Scoop into cupcake papers about 1/2 to 3/4 full and bake for 19-21 minutes at 350F, being sure to rotate the pan after the first 15 minutes of baking. Afterwards allow to cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack. Frost cooled cupcakes.

Makes 24 cupcakes.


Cream Cheese Frosting Preparation:

•1 cup of unsalted butter, softened
• 2-8oz packages of cream cheese, softened
•1 1/2 cups of powdered sugar
Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix. Spread onto cooled cupcakes.

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Ashley's Sassy Southern Belle Style Red Velvet Cupcakes with Cream Cheese Frosting!

•1 1/2 cups of sugar
•1/2 cup (1 stick) of butter, room temperature
•2 eggs, room temperature
•2 1/3 cups of cake flour
•2 tablespoons of Dutch-processed cocoa powder
•1 teaspoon of baking soda
•1 teaspoon of baking powder
•1/2 teaspoon of salt
•1 cup of buttermilk
•1 1/2 tablespoons of red food coloring
•1 teaspoon of pure vanilla extract
•1 teaspoon of distilled white vinegar

Cream Cheese Frosting:

•1/2 cup of butter (1 stick), room temperature
•8 oz package of cream cheese room temperature
•2 - 3 cups of powdered sugar
•1 teaspoon of pure vanilla extract



1. Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.

2. Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.

3. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

4. Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.

5. Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.

6. Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.


Cream Cheese Frosting Preparation:

1. Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.

2. Add the vanilla extract and mix.

3. Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.