- 1/2 cup softened butter
- 3/4 to 1 cup sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2/3 cup cold milk
Preheat oven to 350 degrees.
Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Stir in vanilla.
In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk.
Line a muffin pan with cupcake liners. Spoon the batter evenly into the muffin tins and bake for 22-24 minutes or until you can insert a toothpick and it comes out clean.
While the cupcakes are baking, you can prepare the frosting and decoration”
- 3 cups confectioners’ sugar, sift before measuring
- 1 1/2 tablespoons butter, soft
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 to 4 tablespoons milk
- 1 cup blueberries
- 3 cups strawberries, chopped
- 1/2 cup toasted coconut
Combine all icing ingredients in small mixing bowl. Stir until smooth and well blended. Adjust for spreading consistency if necessary, adding more milk or more confectioners’ sugar. Spread icing on the cupcakes.
When you take the cupcakes out of the oven, spread the coconut over a baking sheet and toast for about 2-3 minutes or until the coconut is slightly brown.
Then you are ready to dress the cupcakes with the blueberries, strawberries and toasted coconut!