Coconut “Fairy” Cakes

Coconut Fairy Cakes

Coconut Fairy Cakes

 

Now how could I possibly start a blog about food without a cupcake recipe? Or “Fairy” cake recipe, as my daughter would call it. Seems like cupcakes and blogs go hand in hand, so at the risk of being stereotypical, here is my favorite cupcake recipe, adapted from the “Today’s Kitchen” cookbook.

3/4 pound butter
2 cups sugar
5 extra large eggs
1.5 tsp vanilla
1.5 tsp pure almond extract
3 cups cake flour
1tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream

Plus cream cheese icing, recipe to follow.

Preheat oven to 325 degrees

Cream butter and sugar for about 5 minutes.
Add eggs one at a time while mixing on low.
Add extracts.
In separate bowl, sift dry ingredients.
Add in three parts, alternating with sour cream, and ending with the dry.
Mix until batter looks “glossy”.
Fill cupcake paper liners, and bake for 25-35 minutes.
Let cool, and frost!

Cream Cheese icing

1 pound cream cheese
3/4 pound butter
1 tsp vanilla
1/2 tsp almond extract
1.5 lbs icing sugar.

Combine all ingredients, mix until smooth, add color if desired!
Dip frosted tops of cakes in sweetened flaked coconut if desired.

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