Red Velvet Cupcakes with Coconut and Cream Cheese Frosting

Red Velvet Cupcakes with Coconut and Cream Cheese Frosting
Red Velvet Cupcakes with Coconut and Cream Cheese Frosting
Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients. The produce there inspired me to create this dish, which is a real taste of the South."
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 18
American Cake Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Cream Cheese Coconut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
  • 2 large eggs
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cups powdered sugar
  • 1 1/2 cups sugar
  • 1 teaspoon distilled white vinegar
  • 2 8-ounce packages cream cheese, room temperature
  • 1 tablespoon red food coloring
  • Carbohydrate 43 g(14%)
  • Cholesterol 76 mg(25%)
  • Fat 22 g(35%)
  • Fiber 2 g(7%)
  • Protein 4 g(9%)
  • Saturated Fat 14 g(71%)
  • Sodium 317 mg(13%)
  • Calories 384

Preparation Preheat oven to 350°F. Line 18 muffin cups with paper liners. Sift flour and cocoa into small bowl. Using electric mixer, beat 1 1/2 cups sugar and 3/4 cup butter in large bowl until smooth. Beat in eggs 1 at a time, then red food coloring and 1 teaspoon vanilla. Mix in dry ingredients in 3 additions alternately with 2/3 cup buttermilk in 2 additions. Make well in center; pour in remaining 1/3 cup buttermilk, vinegar, and baking soda. When bubbles form, stir into batter. Divide batter equally among paper liners. Bake cupcakes until tester inserted into center comes out clean, about 20 minutes. Cool 10 minutes; transfer to rack and cool completely. Beat cream cheese, 1/4 cup butter, and remaining 1 teaspoon vanilla in medium bowl until smooth. Beat in powdered sugar; fold in 1 cup flaked coconut. Spread frosting on cupcakes, leaving 1/2-inch plain border; sprinkle with remaining 1 cup coconut.

Preparation Preheat oven to 350°F. Line 18 muffin cups with paper liners. Sift flour and cocoa into small bowl. Using electric mixer, beat 1 1/2 cups sugar and 3/4 cup butter in large bowl until smooth. Beat in eggs 1 at a time, then red food coloring and 1 teaspoon vanilla. Mix in dry ingredients in 3 additions alternately with 2/3 cup buttermilk in 2 additions. Make well in center; pour in remaining 1/3 cup buttermilk, vinegar, and baking soda. When bubbles form, stir into batter. Divide batter equally among paper liners. Bake cupcakes until tester inserted into center comes out clean, about 20 minutes. Cool 10 minutes; transfer to rack and cool completely. Beat cream cheese, 1/4 cup butter, and remaining 1 teaspoon vanilla in medium bowl until smooth. Beat in powdered sugar; fold in 1 cup flaked coconut. Spread frosting on cupcakes, leaving 1/2-inch plain border; sprinkle with remaining 1 cup coconut.

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