Coconut Mocha Cupcake

Cupcake Ingredients:

  • 2 1/4 cups all purpose flour
  • 1 1/3 cups sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 cup milk
  • 1 teaspoon coconut extract
  • 2 large eggs

Directions:

Preheat oven to 350 degrees.  Line cupcake pans with paper liners. Combine flour, sugar, baking powder, and salt in a large mixing bowl.  Add shortening, milk, and extract.  Beat for 1 minute on medium speed.  Scrape side of bowl; mix well. Add eggs to the mixture.  Beat for 1 minute on medium speed.  Scrape sides of bowl; mix well.  Beat on high speed for 1 minute until well mixed. Spoon cupcake batter into paper liners 2/3 way full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Once cupcakes are completely cooled, frost and decorate as you desire.

Coconut Frosting:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup margarine
  • 1 tsp. coconut extract
  • 4 cups confectioners sugar
  • 2 Tbsp. milk

Cream shortening and butter with an electric mixer. Add extract. Gradually add sugar, one cup at a time. Scrape down the bowl and mix well. Add milk and beat until light and fluffy. Makes 3 cups.

Mocha Frosting:

  • 3 cups powdered sugar
  • 2/3 cup cocoa
  • 1/2 cup melted butter
  • 1 teaspoon vanilla
  • 1/3 cup milk

Sift together powdered sugar and cocoa.  Add butter and vanilla. Mix well. Add milk. (Add more milk if needed for the desired consistency) by the tablespoon at a time. Use mocha frosting immediately. Makes 2 cups.

Directions for variegated frosting:

  • frosting bag
  • M1 frosting tip
  • coconut frosting
  • mocha frosting

Place tip at the end of the frosting bag. Spoon mocha frosting on one side of a frosting bag and the coconut frosting on the other side of the frosting bag. Squeeze and decorate in desired pattern.

Kim Lacey Schock photography by Anika Janelle Pettiford

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