I'll start with the bit of good news. Today I was contacted by someone from CBOTB (the cutest blog on the block)to ask me if I'd be interested in designing for their site! WOW... seriously! They want to bring me on as one of their custom blog designers. I did have lots of questions for them since designing is just a hobby for me but if I can make it into something more then I'd be thrilled. I'll keep you guys posted on any developments.
Now for the really good stuff...
I usually bring cupcakes to work at least once a week and last week one of the receptionists requested coconut cupcakes. As I'm not a super huge fan of coconut I was very pleasantly surprised by these beauties:
I think the secret to this recipe is this:
This coconut cream tastes like sweetened condensed milk with a hint of coconut. YUM!
Here's how to make them:
1 box of white cake mix
2/3 cup water
1 can of coconut cream (divided)
2 Tbs. vegetable oil
3 cups powdered sugar
2 sticks softened butter
1 bag of shredded sweetened coconut flakes
1tsp. vanilla extract
For the cake:
Prehead oven to 325. Then in a large bowl mix together the cake mix, water, 2/3 cup of coconut cream, oil, and eggs. Line your cupcake pan then fill about 1/2 way. (this dough is very syrupy and will rise quite a bit while baking but then sink down after it comes out of the oven. I mention this b/c everyone of my cupcakes overflowed, so if in doubt, under fill the cups). Bake for 20-24 minutes or until the cupcakes are golden brown.
For the icing:
Cream the butter, vanilla, and add the remainder of the can of coconut cream. Then add in the powdered sugar. While you're waiting for the cupcakes to cool, toast about 1/2 the bag of coconut flakes in the oven. Once you've iced your cupcakes just sprinkle with the coconut and enjoy!