Celebrate in luscious style with these coconut-topped red velvet cupcakes. The sweet shreds lend fun flair. —Marie Rizzio, Interlochen, Michigan
Red Velvet Cupcakes with Coconut Frosting
Red Velvet Cupcakes with Coconut Frosting
Prep Time
25 min
Cook Time
20 min
Yield
2 dozen
Ingredients
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 2 large eggs, room temperature
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1/4 cup baking cocoa
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon white vinegar
- FROSTING:
- 2 packages (8 ounces each) cream cheese, softened
- 1/4 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2 cups sweetened shredded coconut, divided
Directions
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in food coloring and vanilla. Combine flour, cocoa, baking soda and salt. In another bowl, combine buttermilk and vinegar. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beating well after each addition.
- Fill foil or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire rack to cool completely.
- For frosting, in a large bowl, beat cream cheese and butter until fluffy, 3-5 minutes. Add confectioners’ sugar and vanilla; beat until smooth. Stir in 1 cup coconut. Frost cupcakes.
- Toast remaining 1 cup coconut; sprinkle over cupcakes. Store in the refrigerator.
Nutrition Facts
1 cupcake: 296 calories, 18g fat (12g saturated fat), 59mg cholesterol, 260mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 4g protein.
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