Thirty years ago on July 11th, 1981, my wonderful parents made their vow to become husband and wife. Today my sister and I threw an anniversary celebration party for my parents and invited some of their closest friends to join us. It was a wonderful party with great food, good laughs, and many fun moments.
We celebrated this party at Piepers Gourmet Catering, a local restaurant/caterer in Columbus, IN. I must tell you; their food is delish! I frequently eat lunch there during the week, but when I saw that they also cater for parties, I got in touch with the owner and planned my parents’ anniversary party.
Here is some of the yummy food provided by PGC:
Greek Salad Bruschetta
Rosemary Lemon Chicken
Fruit Salad in Lime-Mint Syrup
Now for such a special occasion, I just had to make my own cupcakes! To make it more bite-sized, and of course, so people won’t feel guilty of eating several ;), I made mini-cupcakes.
I used my favorite Red Velvet Cupcake recipe, the Lime Cupcake with Strawberry Frosting I made for my sister this past spring (and I tweaked the recipe to make it fluffier!), and a not-yet posted recipe for Coconut Cupcake (well, now it is posted below).
This Coconut Cupcake recipe is from Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat recipe book, and it is one of my favorite cupcake recipes from this book! I got this book for Christmas this last year from my mother in law and I have been slowly making my way through the recipes. I did tweak the recipe just a tad bit (increased shredded coconut, decreased sugar, and changed egg requirements), but all in all it’s pretty much the same. It is fluffy, moist and wonderfully coconut-y! Any coconut lover MUST try this recipe! I dare you!!!
Coconut Cupcake with Coconut Frosting
Makes about 2 dozen cupcakes
1 ¾ cups AP flour
2 tsp baking powder
½ tsp salt
¾ cup sweetened shredded coconut (I use Brazilian shredded coconut)
¾ cup (1 ½ sticks) unsalted butter, softened at room temperature
1 ¼ cups sugar
3 large eggs, room temperature
1 ½ tsp vanilla extract
¾ cup unsweetened coconut milk
Preheat oven to 350F. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt. Pulse shredded coconut in a food processor until finely ground, and whisk into flour mixture (if you use American shredded coconut; the Brazilian coconut is already pretty fine so I leave it as is).
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Gradually beat in eggs and vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of coconut milk, and beating until combined after each.
Divide batter evenly among lined cups, filling each ¾ full. Bake rotating tins halfway through, until a cake tester (good ol’ toothpick) inserted in centers come out clean, about 15-20 minutes. Remove from oven; turn out cupcakes onto wire racks and let cool completely.
1 cup (2 sticks) unsalted butter, softened at room temperature
1 Tbsp meringue powder (optional)
2-3 cups confectioners’ sugar
1 tsp coconut extract
With an electric mixer with the whisk attachment, beat butter and meringue powder (optional) on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. After every couple of additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium. This whole process should take about 5 minutes, and frosting will be very pale and fluffy.
Add coconut extract, and beat until frosting is smooth.