tropical sunrise cupcakes

18 Dec

to try:
a variation of my beet-peppermint cupcakes….
Dry:
* 3 cups flour
* 2 cups sugar
* 2 1/2 tsp baking powder
* 1/4 tsp baking soda
* 1 teaspoon salt
Wet:
* 1 14 oz can unsalted beets + orange/pinapple juice to = 2 1/3 cup
* 2/3 cup vegetable oil
* 1 teaspoon vanilla
* 1 teaspoon coconut extract (or more vanilla)

Coconut frosting:

1 cup margarine, room temperature
2 1/2 cups powdered sugar
1/3 cup coconut cream
1 1/2 teaspoons vanilla extract
Pinch salt
2 tsp beet juice
1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)

Preheat to 350′. Mix the dry together until completely uniform. Blend the beets and their juice (you may reserve 1-2 tsp beet juice to color the frosting if you like) together until smooth. Add enough orange juice to make 2 1/3 cups. Mix wet ingredients into the dry. Makes 20-22 cupcakes (22 min). Cool completely (I put it in the freezer) before frosting.

Coconut frosting:

1 cup margarine, room temperature
2 1/2 cups powdered sugar
1/3 cup coconut cream
1 1/2 teaspoons vanilla extract
Pinch salt
2 tsp beet juice
1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)

Beat margarine until smooth. Add sugar and coconut cream and beat until combined on low, then on med-high until fluffy. Swirl in beet juice for a sunrise-cloud effect. Pipe on cupcakes and top with toasted coconut.

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