♥ Coconut Lime Cupcakes

Coconut cupcakes with a lime butter cream frosting and toasted cococut slivers on top. 

Birthday boy's favorite.

♥ Dia de los Muertos Cake

Day of the dead cake made to be enjoyed by 10-15 people. Inside the skull is a homemade funfetti cake and buttercream frosting to hold on the marshmallow fondant. To see pricing information please see my website. 

The birthday girl and our best friend.

Ingredients:

1 2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup granulated sugar

1/4 cup light brown sugar

1/2 cup unsalted butter, melted

1 large egg

1/4 cup greek yogurt  

3/4 cup milk

1 Tablespoon vanilla extract

2/3 cup sprinkles

Frosting:

1 cup unsalted butter, softened to room temperature

3-4 cups powdered sugar

1/4 cup heavy cream 

2 1/2 teaspoons vanilla extract

salt, as needed

Directions:

Preheat oven to 350F degrees. Spray a 9-inch springform or baking pan (round or square) with nonstick spray. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.

Pour batter into prepared cake pan. Bake for 20 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil). Bake for 13-17 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add 1/4 teaspoon (or more) if frosting is too sweet. Frost cooled cake as desired and top with sprinkles. There may be leftover frosting depending how much you wish to use.

Cake stays fresh covered at room temperature or in the refrigerator for 5 days.