Mocha Cuppin' Cakes

Mocha Cuppin' Cakes
I was determined to perfect my meringue buttercream technique. I had bars of chocolate laying around and a newly-purchased container of espresso powder. It was Saturday, and I felt like putting all my chores off. I am trying to find "the best" chocolate cupcake recipe around, and I wanted to try this one which uses buttermilk as one of the main wet ingredients. The solution was staring me in the face: bake a mocha cupcake.

The results?
Well, because of the buttermilk, the cake was moist and the crumb was light. The taste was very medium, meaning it is perfect for people who like chocolate, but don't love chocolate. I, being the latter, was still itching for a little more chocolate-y flavor. Still delicious none the less. If I was making this again, I'd probably add 2 more ounces of the chocolate.

I adapted the mocha meringue buttercream from the original swiss meringue recipe simply by adding cooled chocolate and espresso powder. I was surprised by how much the frosting tasted like a cup of coffee. I mean, it really did. Oh, and the consistency? I did it! Thanks to Howtoeatacupcake, I discovered an important final step I'd been omitting beforehand. Look at my notes to see my modifications to the process. The frosting was perfect with the chocolate cupcake. This recipe is a definite keeper.


Chocolate Buttermilk Cupcakes
*courtesy of Magnolia Bakery
350 degrees/Makes 24 cupcakes

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted (see Note)
1 cup buttermilk
1 teaspoon vanilla extract

Note: To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.

1) Line two 12-cup muffin tins with cupcake papers. Set aside.
2) In a small bowl, sift together the flour, salt and baking soda. Set aside.
3) In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
4) Add the sugars and beat until fluffy, about 3 minutes.
5) Add the eggs, one at a time, beating well after each addition.
6) Add the chocolate, mixing until well incorporated.
7) Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.
8) Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
9) Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Mocha Meringue Buttercream

4 large egg whites
3 sticks butter softened (1.5 cups)
1 cup sugar
1/4 teaspoon cream of tartar
8 oz bittersweet (or semisweet if you prefer) best-quality chocolate
1 tablespoon espresso powder

1) Place chocolate in a double boiler over simmering water on low heat for approximately 5–10 minutes. When chocolate is nearly all melted, add espresso powder and stir until mixture is completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.
2) Place egg whites and sugar in a bowl and blend. Put the bowl over a pan of simmering water and whisk constantly until the mixture is warm to touch. (A good test is to dab your fingertips into the mixture and rub them together. If you can't feel any sugar crystals, the mixture is ready.)
3) Beat on medium-high for about three or four minutes. When soft peaks form, add cream of tartar and increase speed to high. Whisk for about 8 minutes more until stiff peaks form. (You'll know the meringue is done when you place your hands on the sides of the bowl and it is no longer hot; it is room temperature or cool to touch.)
4) Switch to paddle attachment and turn the mixer to low. Add butter, 3 tablespoons at a time until all combined. Scrape down sides. (Don't worry if your meringue is beginning to look soupy; just keep the faith!)
5) Add cooled chocolate to the mixer and combine on low, scraping down sides if necessary. (Now, it looks really soupy!)
6) Increase mixer to high speed and beat for one minute. You'll hear the meringue slap the sides of the bowl, which means it is ready!

Assembly

1) Frost cooled cupcakes with frosting either by piping or using an off-set spatula.
2) Garnish as desired.

Orange-Vanilla Cuppin' Cakes with Swiss Meringue Buttercream

I know we're in the middle of winter, but the weather's been in the mid-60s here this week. It feels like spring. I wore flip flops when walking my dog. Hence, a spring-inspired cupcake. I was tempted to call this the "creamsicle" cupcake because that's really what it tastes like. If you're the type who has to get an Orange Julius every time yo go to the mall or fair or boardwalk, you'd love this cake. The meringue on this cake has been a begrudging work-in-progress. I have made it once before (see Strawberry Cupcakes), and the results weren't a hit. This frosting combines whipped, sweetened egg whites with room temperature butter, which results in a very light, creamy, and buttery frosting. It's what I would call "frosting for adults" because the egg whites reduce the amount of sugar needed. Last time I made this frosting, I didn't whip the egg whites long enough and my frosting was runny. The first time I made the frosting for this cupcake, I beat it too long and made a disgusting curd-like mess. The second time (and final time) was better but, in my opinion, it could've been more stiff. I've posted a helpful video about swiss meringue below my instructions. This woman can do it (so can several other cupcake bloggers I've read) and you probably will too. Please feel free to leave me "how to" pointers in the comments section. Also, I attempted to make orange curd for the cupcake's "filling", but the curd never set up right. I was going to inject the filling into the cupcake before frosting, and I recommend you do that too because it sounds pretty good. Once again, comments on orange curd if you got them.

The cupcake was so so so good. It was very dense because the original recipe left out any leavener (although they did use some self-rising flour), but it didn't matter because the taste was downright dreamy. Orange-vanilla dreaminess. The frosting was creamy and buttery as well. I used orange sprinkles and turbinado sugar as garnish.

All in all, this cupcake was a success. However, if I were making this recipe again (and I probably will because it is mighty tasty), here's what I would do:

1. Use a leavener, probably baking powder, probably 1/2 tsp added to the dry ingredients.
2. Add a pinch of salt to the dry ingredients as well.
   
3. Not mess up the curd.
   
4. Practice my swiss meringue again. I will master this frosting. I will.
   

Orange - Vanilla Cupcakes
*courtesy of Magnolia Bakery
12 cupcakes/ 350 degrees

3/4 c. self-rising flour
1/2 c. plus 2 tbsp. all-purpose flour
1/2 c. (1 stick) unsalted butter, softened
1 c. sugar
1 tablespoon freshly grated orange zest
2 large eggs, at room temperature
1/2 cup orange juice, strained through a sieve to get rid of any pulp
1/2 teaspoon vanilla extract

1) Preheat the oven to 350 degrees. Line one 12-cup muffin tin with cupcake papers.
2) In a small bowl, sift together the flours. Set aside. (If you are going to add baking powder and salt , do so now.)
3) In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and zest gradually and beat until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition.
4) Add the dry ingredients in three parts, alternating with the orange juice and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
5) Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
6) Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.


Swiss Meringue Buttercream
*courtesy of Martha Stewart/ makes enough to frost 12 cupcakes

2 egg whites
1/2 cup plus 2 tbsp. sugar
1/2 c. (1 stick) unsalted butter, cut into small pieces and softened
1/2 tsp. pure vanilla extract

1) Whisk together egg whites and sugar in a heatproof mixer bowl. Set bowl over a pan of simmering water, whisking until sugar is dissolved and mixture is hot (140-160 degrees).
2) Using an electric mixer fitted with the whisk attachment, beat mixture on medium-high speed until stiff peaks form, and the bottom of the bowl comes to room temperature, about 10 minutes.The meringue will be white with a bright sheen and very sticky!
3) Remove whisk attachment and replace with paddle attachment. On medium-low speed, add butter in small additions until incorporated. Switch to the paddle attachment, and on medium speed add the butter a few cubes at a time. Please note, if the meringue is not completely cool, the butter will melt instead of combining evenly. At one point it may appear as if the mixture has separated like curdled milk. Continue mixing until fluffy.
4) Reduce speed to low; add vanilla, mixing until combined.
5) Scrape down sides of bowl, and continue mixing on medium speed until buttercream is smooth and creamy.

Assembly
1) Frost cooled cupcakes with frosting.
2) Garnish as desired.













Here is a helpful how to video from Dyann over at Dyannbakes about swiss meringue buttercream:



More pictures below. Enjoy!

The Foodie BlogRoll

I am now an officially a member of the Foodie BlogRoll, and if you have a blog about cooking, baking, eating, drinking, or some kind of connection to the culinary arts, then you should too!

Jenn over at The Left Over Queen is the woman behind the Blogroll, so head over to the sign-up page to read the requirements and instructions for joining. It's not hard at all. This is one of the very cool ways foodies such as ourselves can network, make money, and gain inspiration from each other.

Take a look at the BlogRoll; it is on the bottom, right side of this page.

Happy eating.

Cupcakes in NYC!

As you may know from reading my profile and possibly other blog, mastersofthemiscellany, I am a writer -- fiction writer to be more exact. When I am not writing or teaching, I am most likely baking cupcakes. Last weekend, I flew to New York City to attend the AWP Writer's Conference. This conference is jam-packed with interesting panels, readings, and a whole-lot-of-networking between editors, agents, publishers, and writers. I met up with some of the greatest people I know over there -- my grad school friends: Amelia and Nick. And then later at the conference, I found more of my friends from grad school (shout out to Rebecca and Carmen!). It was a great time. We conquered the NYC subway (thanks Nick and Ben), ate some overpriced Jewish deli cuisine (F-you Carnegie Deli; no thank you, I will not pay $3 to share my food), but then ate some great food (Little Italy rocks!), drank some pricey beer, and finally got to see Brooklyn. Other things happened, too: Amelia and I were caught in a rainstorm, a crazy person on the subway remarked there was a bomb on the train, heard Russell Edson break it down, Robert Bly was discovered, toured the New York Times, and earned some serious NYC walking blisters.

On top of all this, I decided to visit some famous cupcakeries to ch-ch-check out the competition. Nick, Amelia, and I first hit up Buttercup Bakeshop. We decided to play it safe and only get SIX cupcakes. Ha ha.









Buttercup's Cupcakes (from top-left to bottom-right): Lady Baltimore (almond-cherry cupcake, meringue frosting), German Chocolate (chocolate cupcake, coconut frosting), Devil Dog (devil's food, marshmallow frosting), Red Velvet, Chocolate-Chocolate, Vanilla-Chocolate.

In my opinion, the actual cake on most of these cupcakes were pretty dry. The frostings were pretty hard as well, except for the chocolate buttercream, which was fantastic and super chocolaty. My overall favorites: Chocolate-Chocolate and Vanilla-Chocolate (big surprise, right?).

Then, we visited the original Magnolia's in Chelsea, and just like we've always heard--the line wrapped around the block!!! The "hey, I bake an awesome cupcake, too" girl in me won out, and I got kind of indignant about waiting in line to go buy a $3 cupcake from someone else. Plus, it was cold and our feet hurt, so we made the executive decision to try a different bakery: Billy's Bakery.

I'm glad we did, too. There was less of a variety, but the flavor of just the standard "big four" made up for it. The line was shorter, too. The cakes were moist, tender, and very buttery. The buttercreams were silky and not too sweet. A favorite all around.











Vanilla-frosted Vanilla and Chocolate cupcakes










Chocolate-frosted Vanilla cupcake










Amelia polishing off a cupcake. Nick, who wanted to be edited out (no!), in the background.

On Sunday, I returned home to California after two long flights. James and our new dog, Democracy, were waiting for me at the terminal. I missed them both terribly. NYC is such a great place. I absolutely love it; there really is no place like it. But stepping off that tiny plane and smelling the cold air and the ocean, it felt so good to be back in Cali.

Democracy

I am just about to bake up a new batch of cupcakes. Stay tuned!

Pink Velvet Cuppin' Cakes

Pink Velvet Cupcakes
I've always wanted to make a pink velvet cupcake. Now, with Valentines around the corner, it seemed like the perfect time. These cupcakes are a updated, knock-off of a red velvet cupcake. Red velvet cupcakes consist of essentially a chocolate batter (dyed deep red) with a dense cream cheese frosting. I wanted the pink velvet cupcakes to be a white chocolate batter (dyed pink) with a whipped, lighter cream cheese frosting. Topped with pink marzipan hearts and pink sprinkles, these cupcakes were undeniably cute. I think every girl under 12 would probably die to have some of these at her birthday party.

How did they taste? Excellent. The frosting is not a "cream cheese overload." It was more sweeter, which paired nicely with the tang. The cupcake was also quite delicious, but it tasted more like a dense vanilla cupcake than a white chocolate cupcake. I searched long and hard for a good recipe, and finally settled on Food and Wine's white chocolate cupcakes. I picked this one because, out of the recipes I've seen, it was the one that included the MOST white chocolate in the batter. When I sampled the batter, it first tasted like a yummy vanilla batter, and then the white chocolate hit you as a pleasant aftertaste. When I baked them, though, the "white chocolate-ness" did diminish some. I think one of the problems is that white chocolate tastes so much like vanilla anyway. I will experiment with this batter again to see if I can get a more chocolaty flavor, but that's just because I am a choc-o-holic. I might try the white chocolate cupcake recipe from Crazy about Cupcakes (Krystina Castella), since I bought that book last year and haven't really done anything with it. Either way, this cupcake has a great flavor (particularly if you like the vanilla - vanilla combination on cupcakes).

By the way, if you'd like a lighter crumb (not as dense), substitute half of the flour with cake flour.

Enjoy!

Marzipan Hearts
3.5 oz (half of a regular tube - 70z; you can find in almost any baking aisle of the grocery store)
Burgundy gel-paste coloring

1) Using a toothpick, dip into the gel-paste and slide the coloring over the marzipan, four times.
2) Knead the coloring into the marzipan.
3) Roll out the marzipan, about 1/8-1/4 inch thickness.
3) Using a mini, heart-shaped cookie cutter, cut out heart shapes in the marzipan.
4) Store in an air-tight container (using parchment paper between stacks) until ready for use.










White Chocolate Cupcakes
24 cupcakes; 350 degree oven

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups milk
8 ounces white chocolate, melted
Pink gel-paste coloring

1) Sift the flour with the baking powder and salt.
2) In a large bowl, using an electric mixer, beat the butter at low speed until smooth. Add the sugar and beat until fluffy, about 3 minutes.
3) Add the eggs, 1 at a time, beating for about 10 seconds after each addition.
4) Add the vanilla.
5) At low speed, alternately beat in the dry ingredients and the milk in 2 additions.
6) Add the melted white chocolate and beat just until incorporated.
7) Add anywhere from 1/8 - 1/4 tsp. of the pink gel paste coloring. Mix thoroughly.
7) Scoop batter into paper-lined muffin tins, about 2/3 full.
8) Bake 20-24 minutes, depending on your oven. Insert a toothpick into the middle of the cupcake. If it comes out clean, they're done.
9) Cool cupcakes on a wire rack.


Whipped Cream Cheese Frosting
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 - 3 cups confectioners' sugar
1 tbsp. whole milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1) In your mixer, whip butter and cream cheese together until smooth and fluffy, about 3 minutes on med-high speed.
2) Add 1 cup of the sugar and whip until combined.
3) Add milk, vanilla and salt. Whip until combined.
4) Add another cup of sugar and whip. From here, add 1/2 cup at a time until the frosting has reached your desired consistency. (I believe I used 3 cups total.)
5) Turn you mixer to high and whip for about a minute.

*Note: this makes just enough for 24 cupcakes. If you like more frosting on your cupcakes, make a double-batch of this frosting.

Assembly
1) Pipe frosting onto cooled cupcake.
2) Sprinkle with pink sprinkles.
3) Add a marzipan heart as garnish.

The Big Four: Chocolate-Chocolate, Chocolate-Vanilla, Vanilla-Vanilla, and Vanilla-Chocolate Cuppin' Cakes

I've been in San Diego for the holidays. My mother, who works as an ER nurse, had to work New Years Day and asked me to make some cupcakes for the hospital's buffet celebration. I read somewhere that the most popular cupcake in the world is vanilla cupcakes with vanilla frosting, followed closely by vanilla cupcakes with chocolate frosting. And after that, the same thing but with chocolate cupcakes instead vanilla. So I decided to make two batters, vanilla and chocolate, and two frostings, vanilla and chocolate, and make what I call the "Big Four."

These homestyle-cupcakes are a favorite for a reason. The tried-and-true flavor combination works every time. The vanilla cake was buttery; the chocolate cake was rich and moist; the buttercreams were light and sweet.

Perfect! Who doesn't feel like an eight-year old when eating these?

(P.S: the hospital staff polished off all 48 cupcakes so they must have been good.)

Vanilla Cupcakes
24 cupcakes; 350 oven
*courtesy of Martha Stewart

1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tbsp. baking powder
1/2 tsp. salt
1 3/4 cups sugar
4 large eggs, at room temperature
2 tsp. pure vanilla extract
1 1/4 cups whole milk

1) In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy and lighter in color, 2 to 3 minutes.
2) Beat in eggs, one at a time, mixing well after each addition. Scrape down sides with a spatula when necessary.
3) Beat in vanilla.
4) Sift together dry ingredients: flours, baking powder, and salt.
5) With mixer on low speed, add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour; beat until just combined after each addition. (Over-beating will make your cupcake dense and tough.)
6) Line a muffin pan with paper liners. Fill each cup 2/3 full with vanilla batter.
7) Bake for about 20 minutes, rotating pan halfway through.( Watch for golden brown tops; insert a toothpick into the middle of cupcake and if it comes out clean and free of crumbs, the cupcake is done.)
8) Let cool on a wire rack.


One-Bowl Chocolate Cupcakes

24 cupcakes; 350 oven
*courtesy of Martha Stewart

2 1/2 cups all-purpose flour
1 1/4 cups Dutch-process cocoa powder
2 1/2 cups sugar
2 1/2 tsp. baking soda
1 1/4 tsp. baking powder
1 tsp. salt
2 large eggs, at room temperature & 1 large egg yolk
1 1/4 cups whole milk
1/2 cup plus two tablespoons vegetable oil
1 1/4 tsp. pure vanilla extract
1 1/4 cups warm water

1) In the bowl of an electric mixer, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
2) Add eggs, yolk, milk, oil, vanilla, and warm water. Beat on low speed until smooth and combined. Scrape down sides if necessary. (The batter will be very runny; I actually added another 1/4 cup all-purpose flour at the end here because I was so worried about the consistency. The cupcake's texture and flavor turned out wonderful, regardless.)
3) Line a muffin pan with paper liners. Fill cups 2/3 full.
4) Bake for 20-25 minutes, rotating pan halfway through. (Do the toothpick test to ensure done-ness. My cupcakes were ready in 20 minutes.)
5) Let cool on a wire rack.

Vanilla Buttercream
Makes enough to frost 24 cupcakes
*courtesy of Magnolia Bakery

1 cup (2 sticks) unsalted butter, at room temperature
5-6 cups confectioners’ sugar
1/2 cup whole milk
2 tsp pure vanilla extract

1) In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy and lighter in color, 2 to 3 minutes.
2) Add 4 cups of the sugar and on medium speed, beat until incorporated.
3) Add milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy.
4) Gradually add the remaining sugar, 1/2 cup at a time, beating well after each addition, until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. (A good test is to stop the mixer and lift up and invert the beaters. If the frosting stays in place-like stiff peaks-it is ready to spread. I think I only used 1 more cup during this part. )
5) If desired, add a few drops of food coloring and mix thoroughly.


Chocolate Buttercream
Makes enough to frost 24 cupcakes
*courtesy of Billy's Bakery

2 cups (4 sticks) unsalted butter, at room temperature
12 oz semisweet chocolate, melted and cooled
3 tbsp whole milk
1 1/2 tsp pure vanilla extract
4-5 cups confectioners' sugar

1) In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy and lighter in color, 2 to 3 minutes.
2) With mixer on low speed, add chocolate and combine.
3) Add milk and vanilla; mix to combine.
4) Add 3 cups sugar; mix on medium until combined. From here, add 1/2 cup sugar and mix thoroughly after each addition until you've reached the desired consistency. (Do the beaters test again. I believe I used 4 cups total.)



Assembly
1) Frost cooled cupcakes with frosting.
2) Garnish with colorful sprinkles, sugars, jimmies, and candies.

Chocolate Cupcakes with Creamy Vanilla Frosting and Sweetened Coconut

I know, I know. I've been a bad blogger. This last month has been crazy for me! If you didn't know already, I teach College Writing here at the nearby university. On my days off, I work on my fiction writing. In between grading, teaching, and writing, I try to bake as much as possible. Sometimes the weeks are just too hectic. On top of this, I went back to Texas to celebrate Thanksgiving with my father. Well, he wouldn't let me leave until I baked him a batch of cuppin' cakes. What did he want? Upon picking me up at the airpot, I had mentioned to him that I wanted to visit Sprinkles Cupcakes (the new Dallas location opened up in the spring). Then, he told me he'd been there already; he had a chocolate cupcake with vanilla frosting and coconut flakes, which he said was very good. So I baked him my version so we could see whose was better. Considering he worked out a "rationing" plan for the cupcakes, I think I won. In fact, I think he was even trying to find a way to hide them from his wife, Sarah.

I used my old standby chocolate cupcake recipe, which I originally reproduced from Chockylit. For the frosting, I adapted the creamy vanilla recipe from the famous Magnolia Bakery in New York City. This frosting is very interesting because it is made from a flour sauce-like base. The flour is mixed with milk and then incorporated into the butter/sugar mixture. What results is a incredibly light, airy, and fluffy vanilla frosting that paired perfectly with the rich chocolate cake.

Here's to you Dad!

Chocolate Cupcakes with Creamy Vanilla Frosting and Sweetened Coconut

Chocolate Cupcakes
Makes 12-15 cupcakes; 350 degree oven

100 grams ( or.22lbs or 3.5oz) 61% bittersweet bar chocolate. (Use whatever % you like; I like anywhere from 60-70%)
1-1/2 sticks butter, softened at room temperature
1 cup + 2 tablespoons sugar
4 eggs
1/2 cup + 2 tablespoons flour
2 tablespoons cocoa powder, unsweetened
1 teaspoon baking powder
1/4 teaspoon fleur de sel or kosher salt

1) Sift the flour, cocoa powder, baking powder, and salt into a medium bowl. Set aside.
2) Chop chocolate and transfer into the bowl of a standing mixer.
3) Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
4) Remove from heat and stir in sugar. Let mixture cool for 10 minutes. Beat in an electric mixer for 3 minutes.
5) Add one egg at a time, mixing for 15 seconds between each
6) Add dry mixture to the wet in three additions, beating until just combined each time.
7) Scoop into cupcake cups and bake for 25 minutes or until a toothpick comes out clean.
8) Cool cupcakes on wire rack.

Creamy Vanilla Frosting
Adapted from More from Magnolia
*recipe has been halved from the original

3 tablespoons all-purpose flour
1 cup milk
1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract

1) In a medium saucepan, whisk the flour into the milk until smooth. (You'll want to be anal about this because if any of the flour isn't mixed in, you'll have some frosting with little flour pebbles in it.)
2) Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 8-10 minutes. (Once again, be anal.)
3) Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
4) In a large bowl, on the medium high speed of an eclectic mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
5) Add the cooled milk mixture and continue to beat on the medium high speed for 5 minutes, until very smooth, fluffy, and noticeably whiter in color. Cover and refrigerated for 15 minutes (no less and no longer - set a timer!). Use immediately.

Assembly
1) With a piping bag or a frosting spatula, frost the cooled cupcakes with the vanilla frosting.
2) Sprinkle with sweetened coconut flakes.