in a career match made on the day he was born, our favorite disco tax accountant was born on...april 15th! so in honor of his birthday (not to be mistaken for celebration of the i.r.s.’s detestable deadline, of course) i made little cupcakes for him to take to his office to share. he had that look of a little second grader, the *aw, do i have to?* on his face in the morning, but when he took the tray with my gorgeus babycakes and said “thank you,” i was absolutely tickled. maybe i need to have kids soon so i don’t subject my friends to such embarassment anymore.
what i was actually hoping to make was a coconut flavored cake, and i found a few recipes at epicurious, but one recipe used a cake mix (boring!) and the other recipe involved actually cracking open a coconut for its milk, which was far too much trouble for people i don’t even know. besides, when you’re making something for a large group of people you don’t know, you have to go with the most common denominator (i would say “least” but that just sounds worse) – chocolate or vanilla.
but i’m a selfish little chef, and even though it wasn’t my birthday, if i couldn’t do coconut, at least i wanted all-white. there’s still coconut flakes on top, but if anyone doesn’t like coconut, they can just *gasp!* scrape the frosting off. so it's a simple white cake, made disco inferno-ready in shiny silver foil wrappers, and done up flossy glossy with a cream cheese frosting and a coconut afro. burn, baby, burn!
I love cake and am on a diet. (No carb hell.) Thanks for the pretty pic's - almost as good as eating one!
Beautiful picture! I wish I could reach out and sneak a taste.
Those are the loveliest cupcakes I have ever seen on the Internet. Your cheap restaurant list also rules, I'll be checking out some of those places.
I want to eat one!
I ate 3! :) Thanks for the cupcakes!
Wow, your cupcakes look amazing! Where's the recipe?!
James Beirne says
I want a cupcake!
These look great. Maybe you can try a coconut extract to flavor the cake....although sometimes extracts make things taste a bit chemically (I know that's not a word but it's in regular rotation in my food vocab!). Maybe try substituting 1/2 of whatever liquid there is in the recipe (milk, water) w/ coconut milk? Anyway, love your photos, and good luck with your baking!
cookingforengineers.com says you can substitute 1 cup of fresh coconut milk for 3 Tbs of canned cream of coconut plus enough hot water or milk to make 1 cup.
Hope it helps.
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