Gluten Free Coconut Cupcakes

Today was a modified school day.  Sick kids, new baby, Daddy's first day back at work and V-Day all rolled up in diapers.  If grandma didn't come over, showering would have never been part of the equation.  Today the kids did math, spelling, reading and writing.  History consisted of the bigguns reading about our Founding Fathers in their Comix with Content books and finding the matching BrainPop videos to correlate with them.

This is one of my favorite cupcake recipes from Martha.   The original is awesome and the Gluten Free version was just as tasty.  Instead of doing the 7 minute frosting she created, I added chocolate ganache.  What goes better with coconut than chocolate?  Coconut + Chocolate = Mounds Bar?

•1 3/4 cups all-purpose flour (I used my GF flour mix)


•2 teaspoons baking powder


•1/2 teaspoon salt


•1/2 cup packed sweetened shredded coconut (I accidently bought unsweetened and it turned out great)


•6 ounces (1 1/2 sticks) unsalted butter, softened


•1 1/3 cups sugar


•2 large eggs plus 2 large egg whites


•3/4 cup unsweetened coconut milk


•1 1/2 teaspoons pure vanilla extract


•Seven-Minute Frosting


•1 1/3 cups large-flake unsweetened coconut (I didn't use this as I made a ganache to go on top)


Ganache: about 1/3 c. heavy cream and 1/2 c. 60% cocoa chocolate chips...heat cream and melt chocolate...YUM!  Have kids add some pink and red sprinkles made from raw sugar and vola!


Read more at www.Marthastewart.com : Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes - Martha Stewart Recipes