Coconut cake cupcakes (adapted from Better Homes and Gardens cookbook)
Ingredients
2 cups Bob’s Red Mill organic white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup Tillamook butter
1 and 3/4 cups organic sugar
1 teaspoon vanilla
4 organic eggs
1 and 1/3 cups organic buttermilk
1/2 cup organic coconut flakes
30 unbleached paper baking cups
Directions
Combine flour, baking powder, baking soda, and salt. In a separate bowl combine butter, sugar, vanilla, eggs, coconut, and buttermilk. Gradually mix wet and dry ingredients together and pour into baking cups filling each half full. Bake in 350 degree oven for 20 minutes. When cooled, frost with cream cheese frosting.
Cream cheese frosting
Ingredients
2 packages organic Neufchatel cheese softened
1/2 cup Tillamook butter softened
2 teaspoons vanilla
2 cups organic powdered sugar
Directions
Beat together cheese, butter, and vanilla until light and fluffy. Gradually beat in powdered sugar until thick, and keep at room temperature. Spread 1/4 – 1/2 inch thick onto cooled cupcakes. Sprinkle tops with coconut flakes.
