Red Velvet Cupcakes with Coconut and Cream Cheese Frosting - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/brandi-neuwirth
Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get
Ingredients
- 1 3/4 cups self-rising flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature, divided
- 2 large eggs
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract, divided
- 1 cup buttermilk, divided
- 1 teaspoon distilled white vinegar
- 1/4 teaspoon baking soda
- 2 8-ounce packages cream cheese, room temperature
- 1 1/2 cups powdered sugar
- 2 cups sweetened flaked coconut (about 6 ounces), divided
Instructions
- Preheat oven to 350 °F. Line 18 muffin cups with paper liners. Sift flour and cocoa into small bowl. Using electric mixer, beat 1 1/2 cups sugar and 3/4 cup butter in large bowl until smooth. Beat in eggs 1 at a time, then red food coloring and 1 teaspoon vanilla. Mix in dry ingredients in 3 additions alternately with 2/3 cup buttermilk in 2 additions. Make well in center; pour in remaining 1/3 cup buttermilk, vinegar, and baking soda. When bubbles form, stir into batter.
- Divide batter equally among paper liners. Bake cupcakes until tester inserted into center comes out clean, about 20 minutes. Cool 10 minutes; transfer to rack and cool completely.
- Beat cream cheese, 1/4 cup butter, and remaining 1 teaspoon vanilla in medium bowl until smooth. Beat in powdered sugar; fold in 1 cup flaked coconut. Spread frosting on cupcakes, leaving 1/2-inch plain border; sprinkle with remaining 1 cup coconut.
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