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Weekend Diner - Fruit Salad and Coconut Cupcakes

Published On: Mar 31 2013 07:57:32 AM EDT
Updated On: Mar 31 2013 11:19:39 AM EDT
Weekend Diner - Fruit Salad and Coconut Cupcakes
ROANOKE, Va. -

Melissa Keister of "Sweet Keister's" in Vinton shares her Fruit Salad and Coconut Cupcake recipes


Sweet Keister’s Fruit Salad

Ingredients:

·    1 ½ C Apples
·    1 ½ C Bananas
·    1 ½ C Pineapple (canned is fine also)
·    1 ½ C Blueberries
·    1 Pint heavy whipping cream
·    ¼ - ½ C sugar
·    lemon/Pineapple juice as needed
·    orange zest

Directions:

Put your bowl (the one you will make the whipped cream in) and mixing beaters in the freezer while you cut up your fruit.

Cut all your fruit up into bite size pieces.  Put a little lemon or pineapple juice on the apples and bananas to help keep them from turning brown. Mix all the fruit together. Put it into the refrigerator until time to use.

To make the whipped cream, pour the whipping cream into the bowl and start to mix it.  As you start mixing add the sugar to get it dissolved into the cream.  Mix until peaks form and it holds its shape well. 

Take the fruit and mix the whipped cream into it all and put into a serving bowl. 

*You can also add a little orange zest on top for a little color and flavor if you would like. Also you can use any types of fruit that you desire. 
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Coconut Cupcakes
Ingredients
·    3/4 pound (3 sticks) unsalted butter, room temperature
·    2 cups sugar
·    5 extra-large eggs at room temperature
·    1 1/2 teaspoons pure vanilla extract
·    1 1/2 teaspoons pure almond extract
·    3 cups flour
·    1 teaspoon baking powder
·    1/2 teaspoon baking soda
·    1/2 teaspoon salt
·    1 cup buttermilk
·    14 ounces sweetened, shredded coconut
For the frosting:
·    1 pound cream (2-8 oz pks) cheese at room temperature
·    3/4 pound (3 sticks) unsalted butter, room temperature
·    1 teaspoon pure vanilla extract
·    1/2 teaspoon pure almond extract
·    1 1/2 pounds confectioners' sugar, sifted
Directions
Preheat the oven to 325 degrees F.
In the bowl of the mixer, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.