Coconut Cupcakes Frosting


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Serves | Prep Time | Cook Time

Why I Love This Recipe

The original recipe uses vanilla extract and almond extract. As I am all about coconut, I have changed the recipe to vanilla extract and coconut extract in the cupcakes and coconut extract in the frosting.


Ingredients You'll Need

1 pound (2 packages) cream cheese, at room temperature
3/4 pound (3 sticks) unsalted butter, at room temperature
2 teaspoons coconut extract
1-1/2 pounds icing sugar, sifted


Directions

Sift the icing sugar into a bowl and set aside.


In the bowl of an electric mixer, cream together the cream cheese and the butter until light and well-mixed, about 2 minutes.


Add the coconut extract and mix well.


Add the icing sugar and mix until smooth.


Frost the cupcakes to your heart's content.


Enjoy!


Questions, Comments & Reviews



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