Lemon coconut cupcakes

Went around and asked a lot of my coworkers at Bn what kind of cupcake I should make tommorro (for no reason but just to make cupcakes). This is the winning cupcake. Recipe found at tasteofhome.com

Ingredients 

• 3/4 cup butter, softened
• 1 cup sugar
• 3 eggs
• 3 teaspoons grated lemon peel
• 1/2 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup flaked coconut
• LEMON COCONUT FROSTING:
• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon grated lemon peel
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon lemon juice
• 1-1/4 cups confectioners' sugar
• 3/4 cup flaked coconut, divided
• Shredded lemon peel, optional

Directions:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut.
• Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a small bowl, beat the cream cheese, butter, grated lemon peel, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. Garnish with shredded lemon peel if desired. Yield: 15 cupcakes.

Modifications:

- I got tired grating lemon, so I stopped at 2 teaspoons and added a little lemon juice ( just a few drops).

- I put some graham cracker on the bottom of some of the cakes and some on the top of some. Lets see how it tastes.

- I did not want, nor have, any cream cheese so I added a few generous squirts of lemon, extra stick of butter and a bit more powdered sugar.

-I also neglected to add the coconut... Oh wells. 

Chocolate chip banana crumb muffins

So I've been collecting ripe bananas and decided to make some banana muffins a while back. I'm awake and not distracted by Korean drama and decide I need to bake... Here is the result. I found the recipe on allrecipes.com and decided to adapt it just a bit. 

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter
    Directions
    1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
    2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Mix in 1/3 cup of chocolate chips. Spoon batter into prepared muffin cups.
    1. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
    2. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Chocolate cupcakes

• 3/4 cup unsweetened cocoa powder

• 3/4 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature

• 1 cup sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream

• Easy White Icing

• Sprinkles (optional)

DIRECTIONS

1. STEP 1

   Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.

2. STEP 2

   Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.

3. STEP 3

   Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.

4. STEP 4

   Cool in pan 5 minutes; transfer to a wire rack to cool .

   
   

   Chocolate Cream Cheese Frosting (from Glorious Treats)
   1/2 cup butter ( in room temperature
   8oz cream cheese
   1 teaspoon vanilla
   1/2 cup unsweetened cocoa
   4 cups powdered sugar
   1 to 4 teaspoons heavy whipped cream
   
   
   Strawberry whipped cream filling
   1 cup heavy whipped cream
   1/3 cup sugar
   1 tsp vanilla
   5 to 6 T crushed strawberries
   
   
   
   
   
   
   
   
   Frosting and filling Recipe from Tidy Mom 
   Cupcake recipe from Martha Stewart