When my friend from work, Hannah, and I get to bake it is serious business. We call our time "baking extravaganzas." They usually involve at least three hours in the kitchen running around working on multiple recipes. It's no wonder that we work up enough of an appetite to eat half of what we bake :)
On our most recent meeting we baked cupcakes and blueberry bars as well as homemade caramel frappacinos. Everything was delicious, but I think that the cupcakes came out as the clear winner of the day.
I know that many people have mixed feeling on coconut, but I for one love it (so long as it's is the real stuff). When I came across this recipe from Barefoot Contessa, my mouth immediately started watering, they seemed like a perfect summery treat. Since I had some leftover white chocolate and since white chocolate makes every better, I decided to add them into the batter too. You could make them with or without the white chocolate, but I added about half of a bag in the batter right before I poured them into the cupcake tins (the same step as the coconut in the recipe).
This recipe is a bit tricky, beginning bakers be warned. The hardest part was shifting the flour, we both decided we not a fan. It did however, produce very nice cakes that were fluffy but not dry and crumbling. Persevere through it!
Now for the frosting. Oh wow. This is possibly one of the best frosting recipes I have made, I am already dreaming up new recipes to make it for. The vanilla and almond extract make it smell absolutely amazing while it's in the mixer, swirling into a creamy dream. I also approved of how much frosting the recipe yielded since I prefer a 50/50 cupcake to frosting ratio with some extra for taste- tasting.
The end result is a moist cake with creamy frosting and the sunny taste of coconut. Ocean blue cupcake liners are optional but encouraged.
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