The only thing better than a cupcake is a cupcake with money on top. These super cute buried treasure pirate cupcakes are just as fun to eat as they are to make. Use a cake mix or this delicious coconut cupcake recipe and whip up some of these delicious treats ... then have a blast decorating them. There are tons of awesome toppings you can use, but the list after the jump will point you in the right direction. From gold coins to silver "bullets", there's nothing you can't throw on there. Come on, maties, arrrrren't you dying to make these?
Coconut Cupcakes, makes 24
- 2 1/2 cups plus 2 tablespoons unsifted flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon freshly grated nutmeg
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups superfine sugar
- 3 large eggs, at room temperature
- 2 1/2 teaspoons vanilla extract
- 3/4 cup sour cream (do not use low-fat or nonfat)
- 1 cup lightly packed sweetened flaked coconut
- Preheat the oven to 350 degrees. Line muffin tins with 24 paper cupcake liners.
- Sift together the flour, baking soda, salt, and nutmeg on a sheet of wax or parchment paper.
- Place the butter in the bowl of a stand mixer or a hand-held electric mixer; beat on medium speed for 3 minutes. Add half of the sugar and beat for 1 minute; add the remaining sugar and beat for 2 minutes. Scrape down the sides of the bowl.
- Add the eggs one at a time, beating on medium speed for 45 seconds each time, then add the vanilla extract. Stop to scrape down the sides of the bowl as needed.
- Reduce the speed to low. Alternately add the sifted mixture in 3 additions and the sour cream in 2 additions, beginning and ending with the sifted mixture. The batter will be smooth and moderately thick. Add the coconut, beating on low until incorporated.
- Divide the batter among the cupcake liners, filling them slightly more than half-full. Bake for 18 minutes (start checking at 15 minutes) or until the cupcakes have risen and completely set. A wooden toothpick inserted in the center of a baked cupcake will withdraw with a few moist crumbs attached.
- Cool the cupcakes in the pans on wire cooling racks for 15 minutes, then transfer the cupcakes to the wire racks to cool completely.
Coconut Buttercream Icing
- 1 cup (2 sticks) unsalted butter
- 1 cup Crisco shortening (not butter flavored)
- 2 teaspoons coconut flavoring
- 1/2 teaspoon vanilla extract
- Dash of salt
- 2 lbs. powdered sugar
Place butter and shortening in the bowl of a mixer fitted with a paddle attachment. Beat on high for 5 minutes. Do not under beat, use a timer. Reduce mixer speed to low and gradually add powdered sugar. Add coconut flavoring, vanilla, and salt. Add more coconut flavoring if it doesn't taste enough like coconut for you. If frosting becomes to liquid, add more powdered sugar until frosting will hold a peak. Place decorating tip in a pastry bag and fill with frosting. Pipe frosting onto cupcakes and sprinkle with coconut.
- Gold chocolate coins
- Silver cachous
- Chocolate rocks
- Candy skulls
- Assorted licorice bits
- Coloured sugar crystals
- Sprinkles and toasted coconut
Photo via egenerica/Flickr