Makes 12 Cupcakes
Cupcake Ingredients:
1 stick of softened butter
1/2 cup sugar
2 tablespoons milk
2 eggs
5/8 cup self-rising white flour
1/2 teaspoon baking powder
2/3 cup dry unsweetened coconut
4 ounces candied cherries, quartered
12 whole maraschino to decorate
Whipped Cream Ingredients:
2 cups Heavy Whipping Cream
3 Tablespoons Powdered Sugar
1 teaspoon Vanilla or any other extract (I love to use almond for a nutty flavor)
Cupcake Directions:
Preheat oven to 350 degrees F. Line your muffin tin with 12 baking liners. Beat butter and sugar until light and fluffy. Stir in milk. Gradually add the eggs, beat until well mixed.
Sift flour and baking powder and fold in coconut and cherries.
Bake the cupcakes for 20-25 minutes until golden brown.
Transfer to a wire and let cool.
Whipped Cream Directions:
Mix all three ingredients together using an electric mixer until cream comes to a peak. Refrigerate or serve immediately on top the cupcake.
** I couldn't find candied cherries so I used canned, pitted cherries and quartered them by hand. You also don't have to top with maraschino but, toast some sweetened coconut and sprinkle on top the whipped cream.**
This was a great way to start the year!
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