Soo I know it’s been wayy too long! I haven’t posted anything in a little while, but that’s mainly because I haven’t cooked at all. Nope. Me and Mr. Picky have been trying to eat healthy so we’ve been living off lean pockets, turkey sandwiches, diet shakes and so on. So nothing to blog about. But yesterday I finally decided that it’s time to make something delish and with Easter just around the corner I felt inspired So most of you are probably celebrating Easter on Sunday, but since I am Eastern Orthodox and we use a different calendar (it’s all about the phases of the moon) our Easter falls the week after. I remember as I was growing up, Easter was always full of festivities and joy. We would all decorate eggs, my grandma baked this traditional sweet braided bread which by the way is beyond ahhmazing (and I might even attempt it this year) and there also were big gatherings at the church for the midnight service where pretty much the entire city would attend and we would all light up candles- so it was times full of family joy. Unfortunately the majority of my family is in Bulgaria so it will never be the same, but we still try to make the best of it But anyways, you should definitely make these cupcakes, they are soo good! And Mr. Picky thinks he doesn’t like coconut. It’s the texture, he says. But I think I just changed his mind The coconut taste is there, but it doesn’t overpower, it’s just amazing!
Seriously make them! And the peeps dipped in the coconut cream cheese frosting, ohhhmyygohd! Soo good!
Tomorrow, I will share a quick and easy appetizer that anyone and everyone will love!
Makes a dozen cupcakes
- 1 1/2 cup flour
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder (Hershey’s yum!)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1 cup coconut milk
- 1/3 cup coconut oil (melted and slightly cooled)
- 1 tsp coconut extract
- 1/2 cup shredded sweetened coconut
Directions: Preheat oven to 325F.
In the bowl of electric mixer, on low, combine the first 9 ingredients together until the batter comes together, but don’t over mix. Fold in the shredded coconut. Divide the batter into 12 cupcake tins. Bake for 20-25 mins. Cool completely before frosting.
Coconut Cream Cheese Frosting
- 8 oz cream cheese
- 1/2 stick butter (4 tbsp)
- 3/4 tsp coconut extract
- 2 cups powdered sugar (I like the ‘tart’ flavor of cream cheese frosting but if you want to make it sweeter or stiffer just add more powdered sugar!)
- green food coloring (as little or as much as you’d like- I used about 15 drops)
Directions: In the bowl of electic mixer, combine the cream cheese and butter until fluffy. Add the coconut extract, powdered sugar and food coloring(optional) and beat for two minutes (until the sugar is fully incorporated). Frost your cupcakes and top with a peep if you desire