Happy Halloween! When I saw these sugar knife-shaped decorations at Target I couldn't wait to make some spooky themed cupcakes with them for Halloween. They were the perfect addition to an already delicious recipe from Sprinkles Cupcakes. I am trying my luck hard to get a Sprinkles bakery to Milwaukee but until then I'll keep making my own thanks to their Sprinkles Baking Book.
Click to buy if you don't have a Sprinkles near you + also love cupcakes! The s'mores and chocolate marshmallow recipes from this book are seriously good.
I know we've talked about the love/hate many people have for coconut but trust me on this recipe. It is like a next level vanilla cupcake with some added texture in the frosting. Keep reading for how to make your own (sugar knives not included).
-Preheat the oven to 325 F. Line a 12-cup cupcake pan with paper liners.
-In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a small bowl, stir together the coconut milk with the vanilla and coconut extracts.
-In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, add the eggs one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the coconut milk mixture, then the remaining flour mixture, beating until just blended after each addition.
-Divide the batter evenly among the liners and bake until the tops are just dry to the touch and a toothpick inserted in the center comes out clean, 17-19 minutes. Transfer the pan to a wire rack and cool completely before frosting with coconut cream cheese frosting.
COCONUT CREAM CHEESE FROSTING
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium speed until light and fluffy, 2 minutes. Reduce the speed to low, gradually add the confectioners' sugar, and beat until incorporated. Increase the speed to medium, add the coconut and vanilla extracts, and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.