I nearly had butter shock when I read this recipe.
Six sticks of butter?
You're kidding me, right?
I immediately calculated a third of a recipe so I wouldn't have to be hauled away blathering about butter overload.
Even so, one third of this recipe produced 12 cupcakes and more than enough frosting. I hate to think how many the full recipe would really have made.
I used some of my unsweetened coconut stash for these, toasting the top-bound coconut to give color and added taste. My daughter, who isn't fond of coconut, did admit that she liked these. A hit! The frosting is great, too, and I'll have to remember to use it for future cupcakes.
Thanks to Jamie of Jamie’s Green Kitchen for a delicious, non-chocolate dessert. You'll find the recipe on her blog and other renditions on the Barefoot Bloggers site.