GETTING READY

1. Line a muffin pan with cupcake liner and set it aside.

2. Preheat the oven to 350 degree F.

MAKING

For Vanilla Cupcake:

3. In a large bowl, place butter and gradually add sugar, beating on medium speed with an electric mixer until light and fluffy.

4. Add eggs, one at a time and beat well after each addition.

5. In a separate bowl, add all-purpose flour, baking powder, and salt. Mix well.

6. Add flour mixture to the butter mixture, alternating with milk. Beat well after each addition.

7. Pour vanilla and food coloring. Mix until just blended.

8. Spoon batter into muffin grooves, about 2/3 of the way up.

9. Pop the pan in oven and bake for 12-15 minutes or until a toothpick when inserted into the center comes out clean.

10. Remove the pan from oven and place cupcakes on cooling rack. Let cool completely before frosting.

For Vanilla Frosting:

11. In a large bowl, add softened butter and shortening. Beat at medium speed with an electric mixer until light and fluffy.

12. Gradually add confectioner's sugar and beat well after each addition.

13. Stir in vanilla and milk. Mix well. Add more milk, if needed for desired consistency.

For Green-Tinted Coconut Garnish:

14. Place coconut in a jar. In a small bowl, combine green food coloring to water until desired color is achieved.

15. Add water to coconut in the jar and secure the lid. Shake until coconut is uniformly tinted. Drain coconut on paper towel.

FINALIZING

16. Dip cupcake top in frosting and then cover it with green tinted coconut. Repeat for the remaining cupcakes.

17. Pop the cupcakes in refrigerator for 30-60 minutes.

SERVING

18. Serve chilled and enjoy!

TIPS

You may place the cupcakes in refrigerator to cool at room temperature.