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Ingredients
- CUPCAKES:
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon coconut/vanilla extract
- 3/4 cup canned coconut milk (not cream of coconut)
- Yellow, green, red and blue liquid food color
- FROSTING:
- 1 1/2 cups unsalted butter or margarine, softened
- 6 cups powdered sugar
- Dash salt
- 5 tablespoons milk
- 1/2 teaspoon vanilla
- 1/4 teaspoon coconut/vanilla extract
- Multicolored candy sprinkles, if desired
Details
Preparation time 40mins
Cooking time 100mins
Adapted from parenting.com
Preparation
Step 1
1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
2. In small bowl, mix flour and baking powder; set aside. In medium bowl, beat ½ cup butter and the granulated sugar with electric mixer on medium speed 2 minutes or until light and fluffy. Add eggs, 1 at time, beating well after each addition. Beat in 1 teaspoon vanilla and 1 teaspoon coconut extract. On low speed, alternately add flour mixture, ½ at a time, and coconut milk, ½ at a time, beating just until blended.
3. Measure about ¾ cup batter into each of 5 small bowls. For yellow, stir about 6 drops yellow food color into batter in first bowl. Tint second bowl green, with 6 drops green food color; third bowl red, with about 8 drops red food color; fourth bowl blue, with about 10 drops blue food color; and fifth bowl purple, with about 8 drops red food color and 3 drops blue food color.
4. Spoon scant tablespoon of yellow batter into each cup; smooth to edge of baking cup with back of spoon. Repeat with green, red, blue and purple batters (fill cups to ¾ full).
5. Bake 18 to 22 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pan to cooling rack to cool.
6. In large bowl, beat 1 ½ cups butter, the powdered sugar and salt with electric mixer on medium speed until light and fluffy. Beat in 4 tablespoons of the milk, ½ teaspoon vanilla and ¼ teaspoon coconut extract. Add remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Beat until fluffy.
7. Pipe or frost about ¼ cup frosting onto each cupcake. Sprinkle with multicolored sprinkles.
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