Craving coconut cupcakes? Try these frothy confections
The nation has gone cuckoo for cupcakes. Shops dedicated to the bite-size or larger confections now dot the country. While this trend has been building over the past five years or so, I still don't get it.
More than a few food bloggers say "Sex in the City" is to blame for the cupcake craze, ever since Sarah Jessica Parker's character Carrie ducked into Magnolia Bakery on Bleecker Street in New York City.
Others say the economic downturn has made cupcakes so popular.
While spending $3-plus for a single cupcake is hardly pinching pennies, I suppose it's still cheaper than buying a whole cake.
I've even been known to purchase one or two over the years. Some are truly delightful, but others have tasted like cardboard with plastic frosting. And again, I ask myself why?
For almost the same price as one, you can bake 24 at home!
Enter today's super-easy and summer-fresh Cuckoo Coconut Cupcakes.
The secret is to fix up the cake mix with coconut milk and refrigerate the finished cupcakes until you're ready to serve. These delicious confections are light and airy and full of coconut flavor. Enjoy!
• Beverly Mills and Alicia Ross are co-authors of "Desperation Dinners!" Write them at Desperation Dinners, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or firstname.lastname@example.org. For more go to the Desperation Dinners website, kitchenscoop.com.