Another week started and that must mean an over flowing laundry bin is calling my name in a whisper, " Krista if you don't do me today the kids won't have clean uniforms for school tomorrow" Normally the laundry beckons me on Sunday, but I ignored it's siren's song because today is a school holiday. So I'm glad it's a cold rainy day, because out door activity is off the schedule - only inside play.
I was going to share the giant cupcake cake I made Harper for her birthday on Saturday, but everything went sideways with her cake. A little back-story on this cake - about two years ago Dashiell saw this giant cupcake pan on TV, and he wanted me to run right out and buy it. Now I'm not in the habit of running out and buying the things he sees in TV, and in his words " We really NEED (insert items name here) this, because it's really useful". These really useful items he has wanted are in no particular order - magic putty, the perfect brownie pan, sham wow, you see the trend here. But the big cupcake pan was something I was willing to see about getting when he said that was what he wanted me to make for his birthday cake.
After taking a few minutes on Google to figure out that the expensive pan from William Sonoma was the way to go, because the cheap pan from Wilton's (at Michaels) was a piece of crap. I saw more than a few people say they bought the Wilton's pan and then had to turn around and buy the Williams Sonoma pan, because it seems the Wilton pan bakes one side to the cake faster than the other - burnt bottom gooey top. Cut to Dashiell's birthday and one giant cupcake cake later the William Sonoma cake turned out perfect, although it takes a really long time to make said cake because there are many steps involved in the cooling and construction of this cake. The most important part of this story is that Dashiell like chocolate cake and I've only made this cake in chocolate before.
Harper decided she wanted the GCC (giant cupcake cake) this year, and that was welcome news to everyone, because we were up in Napa for Dashiell's birthday so I didn't make GCC for him this year. Now Harper loves white cake I call it wedding white, and this it different from regular vanilla as I was informed one year because vanilla looks yellow to her. So GCC was a fluffy white cake with blue butter cream icing, and this was not a good thing because it turns out that chocolate is a sturdy cake able to hold up under the weight of the two layers with the frosting on the top, but fluffy white just collapsedd under it's own weight. GCC looked like a big blue fallen souffle by the time the candles were blown out - good thing it tasted so good.
I decided to share a coconut cupcake recipe instead
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons each vanilla and almond extracts
- 3 cups all-purpose flour
- 1/2 teaspoon each baking powder, baking soda, and salt
- 1 cup coconut milk
- 1 1/2 cups flaked coconut, plain or toasted
- 8 ounces cream cheese, at room temperature2 3/4 cups powdered sugar
- 1. Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.
- 2. In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.
- 3. Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.
- 4. Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut