Enzo cream filled

I made this cup cake for Duke's and Enzo's birthday this June 1st, 2012. We both got them between May and June.  Duke on May 28, 2010 and Enzo June 20, 2011. But June 1st is their official birthday celebration :)

Ingredients: 

3/4 cup butter (6 tbsps) - softened 

3 eggs

2 1/2 cups all purpose flour

2 1/2 tsps baking powder

1/2 tsp salt

1 1/2 cup sugar

1 1/2 tsp vanilla

1 cup milk

1 tsp nutmeg, 1/2 tsp cinnamon.

1-2  cups Coconut flaked

Cream filling:

1/2 cup butter (4 tbsps)

1 1/2 tsp vanilla and 1/2 tsp almond extracts

3 -4 cups powdered sugar

3-4 tbsps milk

Mix butter and extracts with an electric mixer fluffy (30 sec). Gradually add the powdered sugar and milk. Makes up to 3 cups.  You can store unused and freeze.

For the cake: Prepare muffin pans with liners and pre-heat oven to 350 deg F.

In medium bowl stir together flour, baking powder, spices and salt. In a large mixing bowl, beat butter with an electric mixer on medium speed until smooth. Gradually add sugar about 1/4 cup at a time. Scrape sides of the bowl, beat for about 2 minutes until fluffy and smooth. Add eggs one at a time and continue beating after each addition.  Gradually add the flour and milk. Batter should not be runny nor too thick. Continue beating until all combined. Spoon batter into the prepared muffin pans about 3/4s full and bake for 18 minutes.  Cool completely (Tip: I usually put them in the fridge for few minutes) before coring the center to fill with the cream filling. For icing use the butter cream icing (see Cinnamon roll cupcake) after each icing roll into the coconut flaks or pour directly the coconut flakes onto the just iced cupcake.  Enjoy :)