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Coconut Chick Cupcakes

Martha Stewart
  • minutes
  • Serves

INGREDIENTS

4 cups

sweetened shredded coconut

Vegetable-oil cooking spray

3 cups

all-purpose flour

1 tbsp

baking powder

1/2 tsp

salt

1 1/2 sticks

unsalted butter, softened

1 1/2 cups

sugar

2

vanilla beans, halved lengthwise, seeds scraped and reserved

Finely grated zest of 2 lemons

3

large eggs

1 cup

buttermilk

2 tsp

pure vanilla extract

Vanilla-Bean Buttercream

1

piece (10 inches) black licorice lace, cut into 40 (1/4-inch) pieces

20

whole almonds, with skins

140

red or other candy-coated licorice pastels (about 1/3 cup), or pieces of snipped red licorice laces