Red Velvet Cupcakes With Toasted Coconut Recipe

How to make it

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• Preheat oven to 350 degrees
• Line cupcake pan with liners
• Cream together the butter and sugar with electric mixer until fluffy
• Turn the mixer to high and add the egg
• In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste.
• Add to the batter and mix on medium speed until completely combined.
• Reduce to low speed and slowly add half of the buttermilk
• Add half of the flour and mix until combined
• Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
• Then on low speed, add the salt, baking soda and vinegar.
• Turn to high and beat for another couple of minutes until smooth
• Pour batter into cupcakes liners
• Bake about 20 minutes, until a toothpick comes out clean
• Cool completely.
• Reduce oven temperature to 300
• Pour shredded coconut onto sheet pan in a thin layer
• Bake until golden brown, only a few minutes!
• Allow to cool.
• While cupcakes and coconut are cooling--> make your frosting!
• Frosting:
• Beat together cream cheese, butter and vanilla until light and fluffy
• Slowly add powdered suger until incorporated.
• Pipe the frosting onto cupcakes
• Sprinkle each cupcake with toasted coconut.