Now, we've talked about this before, but it's been a while, so I figure it's worth reiterating. I'm a gluten free eater (out of necessity, mind you), and over the last 5 years have struggled with finding a good cake recipe that yielded consistent results. I've had cakes that rose beautifully and then sunk like a pancake as soon as I took them out of the oven, I've had them so crumbly that they practically disintegrate the second you pick it up, and I've had dry, dense, and awful.
I grew up in a family that prided itself on making homemade cakes and never using cake mix, so I've always been reluctant to bake with a mix. After years of frustrating gluten free cake baking, though, I figured it wouldn't hurt to try. So, I tried Bob's Red Mill Gluten Free Vanilla Cake Mix, and let me tell you, it is a godsend. Perfectly textured cake that always rises, tastes amazing, and is easy to customize.
So... why am I rambling on about this? Well, because I used it to make this recipe! Today's recipe is going to focus more on how to customize an existing recipe, how to make some dreamy coconut frosting, and of course, how to make cupcakes that look like adorable little bird's nests. Let's hop to it! (Ha! Easter pun!)
For the cake:
- Bob's Red Mill Gluten Free Vanilla Cake Mix plus the ingredients stated on the package OR your favorite yellow cake recipe
- 1/2 cup unsweetened shredded coconut
- 3 tsp coconut extract
For the frosting:
- 3 sticks unsalted butter, softened, and cut into 24 pieces
- 3 tbsp heavy cream
- 1 tsp vanilla extract
- 2 tsp coconut extract
- 1/4 tsp salt
- 12oz (3 cups) confectioner's sugar
For the decoration:
- 1 cup sweetened flaked coconut
- Cadbury Mini Eggs- enough for 3 per cupcake. Let's just say, a whole package should be more than enough, but all of them had been used in some capacity by the time I was done baking. Ahem.
1. Make your cupcake batter according to the recipe, adding the unsweetened shredded coconut and coconut extract before doing the final mixing.
2. Bake your cupcakes according to your recipe and let cool completely.
5. Lower the speed to medium-low and slowly add the sugar. Beat until smooth, about 1-2 minutes.
6. Increase the speed to medium-high and beat for 3-5 minutes. When you're done, you should have an impossibly creamy, fluffy, dreamy, coconut-y frosting!
I hope you get to try your hand at making these soon and hope you have a happy Easter!
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