This link below is for some AWESOME classic vanilla cupcakes that I have used this week two ways. One is to make coconut icing with lemon curd filling, the other is to make strawberry cream cheese icing with chunky strawberry sauce filling. This vanilla cupcake is the perfect base for a cupcake where you want the icing or filling to be the focal point. Yet the cupcake still has loads of vanilla flavor and it still holds its own in taste. It is firm enough that you do not have to worry about it crumbling on you. I LOVE this recipe!
The only thing I did differently was to use cake flour instead if all purpose…
Closeup of my cupcakes:
To make the green coconut, just put about 1/4 cup or LESS milk in a tupperware bowl and put green food coloring (be very conservative as it will take to the dye very fast)…then add a bag of coconut and toss together until the dye is mixed thoroughly with the coconut. I refrigerated until the day I needed to use it (I prepared two days ahead) and then the morning I was going to use it, I poured it out on paper towels over wax paper to make sure it was not too damp to use. It was moist, but not too much that it would drip or anything. It soaks up the milk immediately and turns whatever color you put in the milk.