Monday, February 16, 2009
A Valentine's Day treat for Jeffrey.
I do not like coconut. I've long suspected what I don't like is the texture - that stringy, papery ickiness. Bleh.
I like the flavor of coconut, though. Like what Debbie said at Smitten Kitchen.
I liked these cupcakes - a whole lot - because they don't have shredded yuk of coconut in the cake batter. I sprinkled some of the cupcakes with coconut and left some bare. The ones with thick icing and no coconut were divine. The cake is nice and moist and the frosting is cream cheese frosting - full and rich.
1 (18.25-ounce) package white cake mix
1/4 cup vegetable oil
1 cup cream of coconut
1 (8-ounce) container sour cream
Preheat oven to 350 degrees. Line about two dozen cupcake pans with paper liners.
Combine all ingredients and mix for four minutes. Pour into prepared pan.
Bake according to package directions and cool on wire rack.
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
2 tablespoons cream of coconut (there should be just that much left in the can, if not, use milk)
4 cups confectioners sugar
Combine the cream cheese, vanilla, cream of coconut, and confectioners sugar. Add a bit of milk to smooth out the mixture. Beat until well combined.
Frost cupcakes and top with shredded coconut if desired.