Cherry Coconut Cupcakes

Category: Desserts & Sweets | Blog URL: http://lipsmackinggoodness.blogspot.com/2009/06/cheery-cherry-coconut-cupcakes.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Lori Zappala

Ingredients

3/4 cup butter, softened

1 1/2 cups granulated sugar

3 eggs

1 teaspoon coconut oil

1 tablespoon vanilla

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups flour

1/2 teaspoon red food coloring (optional)

1/2 cup flaked baby coconut

1 cup fresh cherries, pitted and chopped

Preparation

Preheat oven to 350F. Line a muffin pan with liners. Makes 25 cupcakes. Or you can do 12 muffins and a nine inch cake. Butter and line with parchment a 9 inch round. Cream the butter, coconut oil and the sugar, beat for about five minutes until light and fluffy. Add eggs, one at a time, until fully incorporated. Add vanilla extract and red food coloring. Combine dry ingredients and add the dry mixture into the butter mixture very slowly (otherwise you will get a face full of flour). Add cherries and coconut, just mix until combined.

Tools

Comments

Permalink Stacia
June 27, 2010

What type of icing did you use?

Permalink Lori Zappala
June 27, 2010

I actually just used a cream cheese frosting with butter and confectioners.

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About

You know how it is when you are looking for a certain type of recipe with certain kinds of flavors. I just picked up some cherries at the market and I wanted a cake with cherries and coconut. Alas, I could not find what I was looking for. So I winged it and put together this recipe. It came out pretty good. It has a very tender crumb. I added red food coloring, figuring that would be a hit with the kids.

The top of cake turned a bit brown and tasted like toasted coconut.