Glasgow Jewels

Abigail Percy, a Glasgow jewelry designer, has some great pieces in her etsy shop. I love how she photograhs the jewelry using letterpress letters and book covers. She also has a wonderful blog.

Puffy White Clouds of Coconut

Coconut-Topped Cupcakes

Prep Time: 10 mins. Total Time: 35 mins, Makes 12 

3/4 cup unsalted butter, room temperature

1 cup granulated sugar

2 large eggs

3/4 teaspoon pure vanilla extract

1 1/2 cups sifted cake flour

1/2 teaspoon baking powder

1/4 teaspoon coarse salt

1/2 cup whole milk

8 ounces cream cheese, room temperature

1 cup confectioners’ sugar

2 teaspoons pure coconut extract

2 cups sweetened flaked coconut

1. Preheat oven to 350 degrees. Line 12-cup muffin tin with paper liners. With an electric mixer on medium speed, beat 1 stick butter and the granulated sugar until pale and fluffy. Beat in eggs, one at a time, and vanilla. Reduce speed. Beat flour, baking powder, and salt, then milk. Spoon into cups. Bake until cake tester comes out clean, 15-16 mins. Let cool.

2. Beat cream cheese, remaining 1/2 stick butter, the confectioners’ sugar, and coconut extract until fluffy. Frost cupcakes, and sprinkle with coconut.

ENJOY!!!

Recipe courtesy of Martha Stewart Living Magazine, June 2007.