Yep. I'm back to cupcakes--for the moment anyway. I used Abigail Johnson Dodge's Emergency Blender Cupcakes from her cookbook, The Weekend Baker (New York: 2005). If you remember, I also made these earlier this month here. This time, however, I tried a different flavoring and the frosting was once again successful. :)
I made these into mini cupcakes, and instead of 12 regular sized cupcakes the recipe made about 42 minis. I also chose to flavor the buttercream frosting with coconut. I beat 1/4 butter (room temperature) with about 1 1/2 cups confectioner's sugar. I then added about 2 tablespoons of coconut milk and beat that in. Voila! After topping the cakes with frosting, I sprinkled coconut flakes on top (sweetened of course).