Yields: 24 cupcakes
For the cupcakes:
Double my deep chocolate cupcake recipe (search the sidebar for "cupcakes" for the recipe)
For the frosting:
4 cups powdered sugar
4 cups powdered sugar
6 tbsp. milk
4 tsp. vanilla
dash of kosher salt
For the decorations:
1 bag of pastel Jordan Almonds
1 bag of shredded coconut
1/4 cup water mixed with 1 tbsp. green food coloring
1 large plastic baggie
Assembly:
Pour water/dye mixture into baggie filled with coconut and shake until the dye is evenly distributed. Spread coconut on a baking sheet to dry for at least an hour. Allow cupcakes to cool completely before frosting. Mix frosting ingredients until fluffy. Place in a pastry bag or plastic bag (cut off the tip before frosting) and frost in a circular motion, starting from the outside and moving inward. Sprinkle with coconut and place two almonds on top of each cupcake. Refrigerate 30 minutes to allow the frosting to set.
2 comments:
i love your coconut grass!
Thanks! ;) The tip I left out was to remember NOT to put the cupcakes on a luggage cart then let them flip over...:(
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