The Weekender: Cocomallow Cloud Cupcakes

It always seems to be the case that the weather is gorgeous all week while I'm cooped up working, and immediately turns to torrential downpours as my weekend starts. As annoying as this is, it's a pretty good chance to come up with new sweets. I think weekends should be for activity, creativity, and a little bit of doing absolutely nothing. So today, I dragged my new pup friend up a godawful hill, did some sketching, and made the latest addition to the Little Bow collection: Cocomallow Cloud Cupcakes. Given that half of them are gone already, I'd say they're worth keeping around. Also, my Coconut Cloud Frosting is a great summery way to top any kind of cake you fancy, whether you're a Betty Crocker baker or a scratch-made purist. I've included the "recipe" down below, but honestly it's the easiest thing in the world to make!

Chocolate cake batter: dangerously easy to eat. Like pudding.
If pudding were made of butter.

COCONUT CLOUD FROSTING:

Smells like sunscreen, tastes like heaven.

Beat 1 1/2 cups of unsalted butter with an electric mixer...for a while. Like, until it no longer looks like butter. For this icing, the butter should be so whipped that it looks like icing before you've even added the sugar. Once you have fluffy white butter, with the mixer on low, gradually add 2 1/2 cups of icing sugar, a little at a time. If it's too thick, add a tablespoon or two of coconut milk(or regular milk if that's easier). Add a pinch of salt, and a big teaspoon of coconut extract/flavouring/ lorann oil...whatever you like. If you're just spreading this frosting you can also add the thick cream from the top of a can of coconut milk, but for piping purposes it may be easier to omit any extra moisture.

Everything is better pink, and that includes coconut.