Coconut Cupcakes

I recently made these delish cupcakes for a friend's birthday. The recipe is from the cooking class I did at W-S .

The team of ingredients for the cakes: flour, sugar, coconut, plain yogurt, butter, eggs, vanilla, baking powder, salt

First measure out the flour in to a bowl 1 3/4 C


Then add 1.5 t of baking powder & 1/4 t of salt and mix together


Then in a mixer (or a bowl using a hand mixer) add together 1 stick of butter, 1 C sugar, 1 t vanilla. Mix together on a low speed until creamy. Then add the eggs, mixing in one at a time. (Notice in the picture I messed this part up).


Beating everything together.


Now add 1/2 of the flour mixture to the wet mixture


Then add 1/2 C of plain, unflavored yogurt


And then 1/2 C of shredded coconut


Let the mixer go to work, and mix just until blended.


Now line a muffin tin with paper liners, and fill all 12 with equal amounts. (You will pretty much fill each cup to the top).
Cook at 375 for about 20 minutes (or until a toothpick comes clean, mine cooked a bit faster, so check before 20 min)


Now for the YUMMY icing. The cast of characters as above: coconut extract, vanilla, butter, coconut, heavy whipping cream, powdered sugar, and salt.


You will need 3 C of powdered sugar


1 t vanilla and 1 t coconut extract (the recipe just calls for 2 t vanilla if you don't have any coconut on hand, but the flavoring is great!)


Add in 2 T of the whipping cream


AND MIX (my fav part!)


After the cakes cool, then ice using an icing spatula or a knife and try not to lick the ENTIRE bowl!


Then roll the cakes in shredded coconut to top.
VIOLA!! These babies are delicious! This picture does not do justice. (These are the cupcakes I made at Easter and topped with green colored coconut and jelly beans to make a "birds nest")
But watch out they measure in at a whopping 8 WW points!
Click here for a printable recipe