Save the Ta-tas Pink Coconut Cupcakes
All this month I’ve been thinking “pumpkin” but I realized yesterday that I should be thinking pink instead.
How could I not think pink with the deluge of pink products everywhere I look? Pink North Face jackets, pink football jerseys, pink grapefruit Tic-Tacs, and even limited edition pink Essie nail polish.
But at the end of the day, it’s not about the pink merchandise, ribbons, or even these adorable pink cupcakes. It’s about hope and positivity.
About one in eight women in the United States (12%) will develop breast cancer over the course of her lifetime, but in 2010 there were more than 2.5 million survivors. Hope.
1 box vanilla cake mix
1 1/4 cup water
1/3 cup Kelapo Coconut Oil (I’ve basically replaced my canola oil with this stuff, it’s amazing with just about everything and has so many health benifits)
1/2 container store bought butter cream frosting
1 jar maraschino cherries with stems
1 package 7 oz. sweetened coconut flakes
Preheat oven to 350 degrees. Mix cake mix, eggs, water, and coconut oil with an electric mixer or whisk until combined. Fill a muffin/cupcake tray with cupcake liners then fill 1/3 of each liner with mix. Bake for 15-20 minutes or until toothpick test works. Let cool completely
Scoop your frosting into a large bowl and pour two tablespoons of the cherry juice, from the jar of maraschinos, into the frosting. Mix until combined (frosting should turn light pink). Frost your cupcakes with a butter knife with about one tablespoon each cupcake.
Pour some of your coconut flakes into a smaller bowl. Add about one tablespoon of cherry juice into the flakes (coconut should also turn light pink). Dip your cupcake into the pink coconut (frosting side) to top each one. Fluff up the coconut to loosen after each cupcake.
Top with a cherry.