squeezle can haz birfday
Posted: Tue Sep 23, 2008 5:41 am
cupcakes all around!
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Re: squeezle can haz birfday
Posted: Tue Sep 23, 2008 5:41 am
happy birthday!
Re: squeezle can haz birfday
Posted: Tue Sep 23, 2008 5:41 am
Happy birthday!!!
Re: squeezle can haz birfday
Posted: Tue Sep 23, 2008 5:41 am
ooo Happy Birthday! make yourself something nice (even a monkey could make these 
) 
Coconut Cupcakes
Aspiring chef Amber Bonny Burhans tells us these buttery cupcakes are one of her signature dishes. She hopes to attend culinary school next year. Prep and Cook Time: 45 minutes, plus about 40 minutes for cooling and frosting.
2 3/4 cups butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons each vanilla and almond extracts
3 cups all-purpose flour
1/2 teaspoon each baking powder, baking soda, and salt
1 cup coconut milk
1 1/2 cups flaked coconut, plain or toasted
8 ounces cream cheese, at room temperature
2 3/4 cups powdered sugar
1. Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.
2. In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.
3. Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.
4. Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut.
Note: Nutritional analysis is per cupcake.
Yield: Makes 30 cupcakes
(Don't eat all 30...oh what the hell, it's your birthday!)
) Coconut Cupcakes
Aspiring chef Amber Bonny Burhans tells us these buttery cupcakes are one of her signature dishes. She hopes to attend culinary school next year. Prep and Cook Time: 45 minutes, plus about 40 minutes for cooling and frosting.
2 3/4 cups butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons each vanilla and almond extracts
3 cups all-purpose flour
1/2 teaspoon each baking powder, baking soda, and salt
1 cup coconut milk
1 1/2 cups flaked coconut, plain or toasted
8 ounces cream cheese, at room temperature
2 3/4 cups powdered sugar
1. Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.
2. In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.
3. Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.
4. Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut.
Note: Nutritional analysis is per cupcake.
Yield: Makes 30 cupcakes
(Don't eat all 30...oh what the hell, it's your birthday!)
Re: squeezle can haz birfday
Posted: Tue Sep 23, 2008 5:41 am
haspy birfday!
Re: squeezle can haz birfday
Posted: Tue Sep 23, 2008 5:42 am
you can haz thanks!!
Re: squeezle can haz birfday
Posted: Tue Sep 23, 2008 5:42 am
Re: squeezle can haz birfday
Posted: Tue Sep 23, 2008 5:42 am
Re: squeezle can haz birfday
Posted: Tue Sep 23, 2008 5:42 am
happy birthday, homegirl!