Ingredients Jump to Instructions ↓

  1. 3/4 cup butter, softened

  2. 1-1/2 cups sugar

  3. 2 eggs

  4. 1 tablespoon red food coloring

  5. 1-3/4 cups all-purpose flour

  6. 1/4 cup baking cocoa

  7. 3/4 teaspoon baking soda

  8. 3/4 teaspoon salt

  9. 1 cup buttermilk

  10. 1 teaspoon white vinegar FROSTING:

  11. 2 packages (8 ounces each ) cream cheese, softened

  12. 1/4 cup butter, softened

  13. 1-1/2 cups confectioners' sugar

  14. 1 teaspoon vanilla extract

  15. 2 cups flaked coconut, divided

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in food coloring and vanilla. Combine the flour, cocoa, baking soda and salt. Combine buttermilk and vinegar. Add dry ingredients to the creamed mixture alternately with buttermilk mixture, beating well after each addition. Fill foil or paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire rack to cool completely. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Stir in 1 cup coconut. Frost cupcakes. Toast remaining coconut; sprinkle over cupcakes. Store in the refrigerator. Yield: 2 dozen.


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