Almond Joy Cupcakes – Eat With Your Eyes


Ingredients: 1 teaspoon Almond extract,1/2 teaspoon baking powder,1/4 cup butter or margarine,6 tablespoons unsalted butter at room tempature,3/4 cup cocoa powder*,1 cup shredded coconut,1 teaspoon coconut extract,3 Eggs,3/4 cup All-purpose Flour,6 tablespoons milk*,1/2 cup Powdered sugar,pinch of salt,2 tablespoons shortening,1 tablespoon sugar (caster),1/2 teaspoon vanilla extract

  1. Line the cupcake pans, and preheat the oven to 375F.Cream together the butter and sugar until smooth.
  2. Mix in the eggs, extracts, and milk.In a separate bowl mix together the remaining ingredients.
  3. Add the dry ingredients to the wet mix, and stir until combined. Hold off on tasting the batter, the almond extract is a little strong and not a good representation of what the final product tastes like.Fill each cupcake 2/3 full, and bake for 12-30 minutes. The time will vary with the amount of batter in your liners. My flower cupcake wrappers were HUGE and took almost a full 30 minutes, while the minis only took about 12 minutes to bake.
  4. Remove from the oven when an inserted toothpick comes out clean.To Make the Frosting:Beat the butter and shortening together until smooth.
  5. Mix in the coconut and powdered sugar.
  6. Add the milk until you reach your desired consistency.Toast the coconut at 350F for 7-10 minutes, stirring occasionally.Once the cupcakes have cooled, frost them and sprinkle with the toasted coconut.


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