Red velvet goodness

I officially feel like a genius. Red velvet cupcakes with coconut cream cheese frosting always seemed like a summer bite to me. But, guess what! By being RED they easily become a nice holiday treat. Made these for a holiday party and topped them with festive sugar bits. The party was snowed out but we delivered the treats anyway.

The recipe is the tried-and-true recipe of a friend from Southern Ohio.

Red Velvet Cupcakes with Coconut and Cream Cheese Frosting
1 3/4 c self-rising flour
1/4 c unsweetened cocoa powder
1 1/2 c sugar
2 sticks butter, room temp
2 eggs
1 TBS red food coloring
2 tsp vanilla
1 c buttermilk
1 tsp distilled white vinegar
1/4 tsp baking soda
2 8-oz packages cream cheese, room temp
1 1/2 c powdered sugar
2 c sweetened flaked coconut

Preheat oven to 350. Line 18 muffin cups with paper liners. Sift flour and cocoa into small bowl. Using electric mixer, beat 1 1/2 c sugar and 3/4 c butter in a large bowl until smooth. Beat in eggs one at a time, scraping down the bowl after each egg. Then add red food coloring and 1 tsp vanilla. Mix in dry ingredients in 3 additions alternately with 2/3 c buttermilk in 2 additions. Make well in center. Pour in remaining 1/3 c buttermilk, vinegar and baking soda. When bubbles form, stir into batter.

Divide batter among paper liners. Bake cupcakes until tester comes out clean, about 20 min. Cool 10 min. Transfer to a rack and cool completely.

While cooling, beat cream cheese, 1/4 c butter, and remaining 1 tsp vanilla until smooth. Beat in powdered sugar; fold in 1 c coconut. Spread frosting on cooled cupcakes, sprinkle with remaining coconut.