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This one’s for ”Crazy”!
Click Here for Cupcake Recipe Courtesy of Rachael Ray.
Preparation:
I always use just regular margarine instead of unsalted butter. It’s usually the only type I have on hand.
Note:
The frosting recipe is especially good. It makes a large amount, but keeps in the refrigerator for quite a while. For the coconut cupcakes, I topped them with coconut. I put red and green sprinkles on top during the Christmas season. By the way, I used my leftover icing to ice cookies that I made several days later.
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