Now that I've made it safely back to Oklahoma for the holidays, I'm ready to bake some more, in fact, I'm about to make another batch of these crinkles to deliver around town today! I'll be sure to keep you posted on the latest and greatest treats, and I'm sure there will be some holiday crafts as well. I love breaks where you can just relax, and bake in you jammies all day!
Coconut Cupcakes with Cream Cheese Frosting
2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 1/2 sticks unsalted butter, softened
2 cups sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon coconut extract
2/3 cup buttermilk
1 1/2 cups sweetened coconut flakes
Preheat oven to 350 degrees F. Line 2 standard 12-cup muffin tins with paper liners.
Into a medium bowl whisk together flour, baking powder, baking soda, and salt; set aside.
Using a hand held mixer, cream butter and sugar together until light and fluffy, about 4 minutes. Add eggs 1 at a time until just combined. Add vanilla and coconut extract. Add buttermilk and dry ingredients, being careful not to over mix. Mix in the shredded coconut.
Fill cupcake liners 2/3 full with batter. Bake for 15 to 18 minutes or until golden brown and toothpick inserted in the center comes out clean. Remove from oven and let cool on wire racks before frosting.
Mix up your favorite cream cheese frosting (mine is 1 block cream cheese, 1 stick butter, and about 4 cups confectioners sugar, 2 teaspoons vanilla extract) but replace the vanilla extract with coconut extract. Pipe on cupcakes then top with sweetened coconut.
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup vegetable shortening at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/2 cup molasses (not robust or blackstrap)
About 1/3 cup sanding or granulated sugar* for tops of cookies
Preheat oven to 375. Whisk together all the spices and flour and salt and set aside. Whip together butter, shortening and brown sugar till light and fluffy, then add in egg and molasses till combined. Finally add in dry ingredients and mix till combined. Consistancy is pretty wet, but it will hold its shape. Work with wet hands and roll 1in balls and dip one end in granulated sugar then place 2in apart sugar side up on an ungreased baking sheet. Original recipe calls to bake for 10-12 min, but mine are usually done in 8-9. Transfer to cooling racks to finish cooling, then pack in a cute tin and deliver some joy!