This iconic Southern favorite gets a tropical twist with coconut frosting. A luscious treat for special occasions, but easy enough for everyday.
photography by Paul Gelsobello Studio
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Makes: 24 cupcakes
1 can Baker’s Joy® non-stick spray with flour
2-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon salt
1-3/4 cups unsalted butter, softened, divided
1-1/2 cups granulated sugar
3 large eggs
2 tablespoons red liquid food coloring
1 teaspoon vanilla extract
1 cup buttermilk
1 tablespoon white vinegar
1-1/2 teaspoons baking soda
2 (8-oz. each) packages cream cheese, softened
1/4 cup coconut flavored rum
4 cups confectioners’ sugar
4 cups sweetened shredded coconut, divided
Preheat oven to 350°F. Spray 2 12-cup muffin pans with Baker’s Joy spray. Combine flour, cocoa, and salt; set aside. Beat ¾ cup butter in large bowl at medium speed with electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and vanilla.
Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. Combine vinegar and baking soda in small bowl (mixture will bubble). Stir into batter and beat for 10 seconds.
Evenly fill prepared muffin cups with batter. Bake 18 to 20 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pans and cool completely.
To make frosting, beat remaining 1 cup butter and cream cheese in large bowl with electric mixer until smooth. Beat in rum; gradually add confectioners’ sugar and beat until light and fluffy. With mixer on low speed, gradually add 3 cups coconut and beat until just combined.
Pipe or spread frosting onto cooled cupcakes. Sprinkle remaining coconut over cupcakes.
food stylist – Catherine Paukner
food stylist assistant – Lauren Dellabella
prop stylist – Heather Bean
recipe developed for Baker’s Joy