Speaking of Easter, it's tomorrow. If you need a last-minute dish idea, how about Brie Bites for an appetizer? Or try Deviled Egg Salad for something a little different but just as scrumptious as the classic. Pineapple Souffle makes a lovely side dish for ham, as does Green Bean Casserole.
Williams-Sonoma. I don't think they're available online but check your store!
Rum Coconut Cupcakes (makes 12 cupcakes)
1 1/2 c cake flour
1/4 tsp baking powder
1/4 tsp salt
Scant 1/4 tsp baking soda
1 1/2 c sugar
1/4 c unsalted butter (half a stick)
1/4 c coconut oil
3 large eggs
1 tbs rum extract
1/2 c buttermilk
Frosting & Topping:
3 c sweetened coconut flakes
1 1/2 sticks unsalted butter
4 1/2 c powdered sugar
3 tbs milk
1 tbs rum extract
9-10 drops green food coloring (optional)
Robin eggs malted milk candy (optional)
- Line a 12-cup tin with cupcake liners. Sift flour, baking powder, salt, and baking soda in a medium bowl. Combine sugar, butter, and coconut oil in a large bowl. Beat until fluffy. Add eggs one at a time, combining thoroughly. Beat in rum extract. Alternate adding flour mixture and buttermilk, beating on low until just combined. Fill the liners 3/4 full. Put the tin in the oven and heat to 275º. Bake 45 minutes to an hour.
- When cupcakes are cool enough to handle, pop them out of the tin and let them cool completely on a wire rack. While cupcakes cool, spread the coconut flakes on a baking sheet and toast in the oven on 350º for a few minutes. Toss the flakes to toast evenly. Take care not to burn the coconut. Remove when golden brown. Let cool.
- In a large bowl, beat butter until creamy. Add powdered sugar half a cup at a time. Beat in a tablespoon of milk after each cup of sugar. Beat in rum extract. Finally, add the food coloring if using. Pipe or spread the frosting on the cooled cupcakes. Sprinkle the cooled toasted coconut liberally over the cupcakes and gently press in to make it stick. Make an indentation in the middle to hold the candy if using. Eat and enjoy spring!