Red Velvet Cupcakes with Coconut White Chocolate Cream Cheese Frosting

Servings:         24
Prep time:       10
Cook time:      25

Ingredients:

1 cup butter, softened

3 cups sugar

6 eggs

1/2 ounce red food coloring paste

5 tablespoons unsweetened cocoa powder

3¾ cups cake flour flour

1 cup buttermilk

1 teaspoon pure vanilla extract

1/2 teaspoon salt

1 teaspoon baking soda

1 tablespoon white vinegar

Frosting:

1 8 ounce package cream cheese softened

1 lb. (4cups) powdered sugar

1 cup butter

2 bars good quality coconut white chocolate, (such as Lindt) coarsely chopped

1 cup lightly toasted coconut

1-2 tablespoons half & half

*You can substitute 6 ounces coarsely chopped good quality white chocolate and an additional 1/2 cup lightly toasted coconut that is very finely chopped

Directions:

Preheat oven to 325°

Line standard cupcake pans with 24 festive liners

In a large bowl cream the butter and sugar using an electric mixer

Add the eggs one at a time. Beat well after each addition

Add the vanilla, salt and food coloring to the mixture

Sift the cocoa and flour together. Mix it into the egg mixture alternating with the buttermilk

Make a well in the center of the batter

Add the baking soda to the well and then the vinegar, it may bubble. Gently mix the batter until it is just blended, being careful not to over mix

Divide the batter evenly into the cupcake liners

Bake at 325° for 20-25 minutes or until when tested the tester comes out clean

Cool completely

Frosting:

Put the butter and white chocolate in a microwave safe bowl. Heat on medium power in 30 second intervals stirring in between until just melted.

Beat the cream cheese until it is light and fluffy. Gradually add the white chocolate mixture

Mix in the powder sugar 1 cup at a time. Add the half and half as needed. Beat on medium high until the consistency is similar to whipped cream

Frost your cupcakes and sprinkle them lightly with the toasted coconut. Arrange and enjoy!