OK, so Linda got this bee in her bonnet about making some homemade cupcakes for her church meeting tonight. The ladies at church are BIG into baking homemade desserts and not going to Shoppers Food Warehouse and picking up generic cakes baked 10 days ago and shrink wrapped. The ladies even enter these competitive baking events to see who is the best cook and try to take home the blue ribbon. (Maybe the ribbon is red, Linda does not know since she never competed.) After being inspired by Meg's blog called theredspoonblog.com, she decided to try some coconut cupcakes with toasted coconut cream cheese frosting. How hard could it be? After assembling all the ingredients and pre-heating the oven, she got started. Oh wait... you need a mixer. Hum... there used to be one somewhere. (Got it! Buried in a storage cabinet.) The cupcakes were easy to put together, and into the over they went. Now for the frosting. It said to toast the flaked coconut over a low heat until it was golden brown. After 15 minutes of the coconut staying white, Linda called Meg. She said to put it in the oven to toast it. When Linda went to transfer the flakes to a baking dish, she noticed the edges were browning. It took forever, but the coconut finally was all toasty. After chilling the frosting and letting the cupcakes cool, she started frosting them. OH NO! The cupcakes were so light and fragile, they would not hold the heavy cream cheese frosting without breaking apart. Linda ate the first one since it was crushed anyway. So delicious! Red Spoon worthy for sure. She is going to put the cupcakes in the fridge and see if they get a little firmer. It might require another call to Meg to see how to make the icing lighter.
