http___www.torterecepti.rs_deserti_mafini_402-mafini-od-vanile.html_1.xml
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Instead of buying a cake, I decided to make coconut cupcakes. Another friend of ours made these for CJ's 2nd birthday party, and they were amazing! Coconut Cupcakes with Cream Cheese Frosting (Recipe from Ina Garten) INGREDIENTS: For the frosting: - 3/4 pound (3 sticks) unsalted butter, room temperature - 2 cups sugar - 5 extra-large eggs at room temperature - 1 1/2 teaspoons pure vanilla extract - 1 1/2 teaspoons pure almond extract - 3 cups flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon kosher salt - 1 cup buttermilk (don't make the mistake I have and get low-fat; it'll change the texture of the cupcake) - 14 ounces sweetened, shredded coconut (I used a different recipe to get a thicker frosting which is better for decorating) - 2 (8 ounce) packages cream cheese, softened - 1/2 cup butter (1 stick), softened - 2 cups sifted confectioners' sugar (I always cut the sugar in half, so I only used 1 cup) - 1 teaspoon vanilla extract - 1 teaspoon almond extract DIRECTIONS: Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut. I decided to add the pink flowers to add a decorative touch and make the cupcakes prettier! They're easy to make with a Wilton Large Star Decorating Tip 1-M. I'm hoping to post up a step-by-step how-to in the coming weeks. But this week will be devoted to another big project I'm working on (stay tuned for that). We had such a fabulous time! And we loved celebrating the life of a sister and friend we dearly treasure! S, you are an amazing blessing to us all!
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Potrebno je: 1½ šoljica brašna, 1 šoljica šećera, 1½ kašika praška za pecivo, ½ kašike soli, 8 kašika maslaca (cca 113g), na sobnoj tempreaturi, ½ šoljica kiselog vrhnja 1 veće jaje (na sobnoj temperaturi), 2 veća žutanjka (na sobnoj temperaturi), 1½ kašike vanilin ekstrakta Priprema: Pomešati zajedno brašno, šećer, prašak za pecivo i so. Dodati maslac, kiselo vrhnje, jaje i žutanjke i vanilin ekstrakt. Miksati oko dok ne dobijete glatko testo. Zagrejati pećnicu na 180 stepeni. Podeliti cupcakese na 12 košarica ( u kalupu za muffine) i peći oko 20-ak minuta (provera čačkalicom). Ostaviti ih da se ohlade na sobnoj temperaturi pre nanošenja kreme. krema: 1 šoljice maslaca (na sobnoj temperaturi), 2½ šoljice šećera u prahu, 1 kašika vanilin ekstrakta Miksati maslac dok ne postane penast. Polagano dodavati šećer u prahu i mešati dok ne umešate sav šećer. Na kraju dodati vanilin ekstrakt. Miksati još dve minute dok se sve fino ne poveže.Ukrasiti cupcakese s kremom. – ako vam ostane kreme možete je ostaviti u frižideru. Prije ponovnog korištenja je ponovo izmiksati. – ova krema je prilično zasitna ( što se može zaključiti prema sastojcima) i zato pažljivo. Ovo je definitivno kolač za posebne prilike.