There were huge plans of productivity in my mind to take place as soon as the boys were back in school. That wasn’t what life had in store for me, it seems I just run in tiny little circles, accomplishing very little. I guess it will take me a week or two to get back in the groove. The boys don’t get home from football practice until after seven which is making supper really late. This is motivating me to have dessert ready before supper and no spur of the moment cooking, I have to have a plan. So here I give you my latest dessert and it was a huge hit.
Icing is usually not my favorite part of the cake, but this is no ordinary icing, it is hands down the best I’ve ever had. I have become addicted to browned butter and combined with toasted coconut it is pure icing bliss. Seriously, I was eating it out of the bowl, licking my fingers and the spatula and the bowl.
I made the cupcakes from scratch but use a cake mix if you have one handy. Chocolate would be out of this world too. One of my kids doesn’t like coconut so I don’t make a lot of coconut desserts, just on occasion. My husband said he forgot how much he loves coconut and apparently so did I. If you are a coconut fan you should check out my post on Aunt Bea’s Coconut Cream Pie, it’s a dandy good pie.
Thanks for bearing with me and my sporadic posting of late. I have my trusty computer back and hope to get back to my regularly scheduled programing.
Vanilla Cupcakes with Browned Butter-Coconut Icing
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup butter
- 4 to 4 1/2 cups powdered sugar
- 1/4 cup + 2 tablespoons milk
- 2 teaspoon vanilla extract
- 2 cups shredded sweetened coconut
- 1 cup shredded sweetened coconut, toasted
Preheat the oven to 350 degrees.
In a mixer bowl, add butter and sugar and beat until creamed. Add eggs one at a time, beating just until combined. Mix in vanilla. Add 1 cup of flour and baking powder, beating, just until combined. Add in remaining flour and mix until incorporated.
Spoon into greased or lined muffin tins.
Bake for 20-25 minutes or until a wooden pick inserted comes out clean. Remove and allow to cool completely.
While cupcakes are baking, brown butter in a small saucepan, stirring occasionally until the brown bits start to form. Be careful not to burn the butter. When butter is browned, remove from heat and pour into a heat resistant bowl. Allow to cool slightly and then place in the refrigerator. Allow to cool until just before butter is set. Remove from refrigerator.
Place browned butter into electric mixer bowl and beat until creamy. Add vanilla and powdered sugar 1 cup at a time, alternating with 1 tablespoon of milk. When icing is to desired consistency stir in 2 cups shredded coconut.
Add 1 cup coconut to a dry skillet and cook over medium to low heat, stirring occasionally until coconut is lightly toasted. Pour into a bowl.
Spread icing over cupcakes and sprinkle with toasted coconut.