Recip - Eaze

Divine Vanilla Cupcake with Coconut Frosting

When I found this recipe, I wasn’t sure if it was going to be as “divine” as it said, but they absolutely are! They were the most moist cupcake I have ever made. (I found the “yellow cake” recipe here, and saw that a commentator said it was “divine.”)

My highly adapted cake:

• 1 1/4 cups flour, sifted
• 1 tsp powder
• 1/4 tsp salt
• 7 tbs butter, soft
• 2/3 cup sugar
• 2 eggs
• 2/3 cup coconut milk, unsweetened
• 1 teaspoon vanilla extract

Preheat to 350

Sift together the flour, powder, and salt. 

Separately, cream the butter and sugar together for about three minutes. Then add the eggs one at a time, whisking well after each addition.

*After each of the following additions, whisk very well.*

Add half the flour mixture to the butter; next, half milk; remaining flour; remaining milk; then vanilla. 

Your batter will be a little on the thick side, but fear not. 

Cook for 20-23 minutes.

Makes 12 cupcakes. 

Coconut Frosting

I don’t really have measurements for this, but I used…

• 1/2 stick butter
• 3-4 drops coconut extract
• coconut milk
• confection sugar
• coconut

I start with the butter and the sugar, once it is combined but dry I add the few drops of coconut extract, and a splash of milk. Beat well, and if it needs more wet or dry, add milk or sugar. Once at a texture I like, add about a tablespoon of coconut, which will mess with the pretty texture, but make it flavorful and exciting. 

Let the cupcakes cool before frosting!

And enjoy :]