skeletal glacier cupcakes

finding so many amazing lovely blogs tonight! corset ladies from foxy man.
with great photos and inspirations. oh and miss RITA hayworth was found here.
the site we heart it led me to most of these.
i do believe blogs [along with zines] are the best DIY things you can do, to get your view out there without having to go thru a million people judging your work.
tomorrow is the big party, i have a mermaid tail made! my own design, with a little skirt in front above my knees, and the long flowy tail in back. Zena Holloway did the underwater crinoline cage (<3)>

Coconut-Chocolate Chip Cupcakes

Bon Appétit | February 2008

Cupcakes:

• 1 cup whole wheat pastry flour
• 1 cup unbleached all purpose flour
• 1/2 cup coconut milk powder (sifted, then measured)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 1 3-ounce package cream cheese, room temperature
• 1 1/2 cups sugar
• 1/2 teaspoon vanilla extract
• 4 drops coconut flavoring or 3/4 teaspoon coconut extract
• 5 large eggs
• 2 tablespoons whole milk
• 1 3/4 cups bittersweet chocolate chips (10 to 11 ounces)

Frosting:

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup coconut milk powder (sifted, then measured)
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 3 drops coconut flavoring or 1/2 teaspoon coconut extract
• 4 to 5 cups powdered sugar (16 to 20 ounces)
• 4 tablespoons (or more) whole milk
• Flaked sweetened coconut (optional)

Preparation

For cupcakes:
Preheat oven to 350°F. Line 20 standard (1/3-cup) muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter and cream cheese in large bowl until smooth. Gradually beat in sugar, then vanilla extract and coconut flavoring. Beat in dry ingredients (batter will be stiff). Add eggs 1 at a time, beating to blend after each addition. Beat in milk, then stir in chocolate chips. Spoon scant 1/3 cup batter into each paper liner. Bake cupcakes until tester inserted into centers comes out clean, about 22 minutes. Let cool 10 minutes, then turn cupcakes out of pan and cool on rack.

For frosting:
Using electric mixer, beat butter, coconut milk powder, and salt in large bowl until smooth. Beat in vanilla extract and coconut flavoring. Beat in enough powdered sugar, 1 cup at a time, to form very thick frosting. Beat in milk, 1 tablespoon at a time, until frosting is thin enough to spread.

Spread frosting on cupcakes. Sprinkle with flaked coconut, if desired. DO AHEAD: Can be made 1 day ahead. Store cupcakes airtight at room temperature.