COCONUT CUPCAKES FROM CAKE MIX RECIPES
QUICKIE COCONUT CUPCAKES RECIPE | RACHAEL RAY | FOOD NETWORK
Note: Make a kid's cupcake party even easier on yourself: Go to your favorite bakery and ask for undecorated vanilla and chocolate cupcakes. Then, all you have to do is whip up some icing and put out the toppings!
Provided by Rachael Ray : Food Network
Categories dessert
Total Time 23 minutes
Prep Time 5 minutes
Cook Time 18 minutes
Yield 24 cupcakes
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F. Line 2 (12 portion) muffin tins with paper cupcake liners and set aside.
- In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth. Stir in the chopped coconut. Divide the batter evenly among the muffin tins. The batter will nearly fill each liner to the top. Bake until the muffins spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes. Transfer to a rack to cool.
- When cool, put the icing out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
- In the bowl of a large electric mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift a pound of confectioners' sugar onto the parchment. This helps prevent clumping, and makes the mixing easier. Lower the speed of the mixer, and, using the parchment as a funnel, pour the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Sift the second pound of sugar onto the parchment sheet. Again at low speed, add the sugar and mix well. Once combined, sift the remaining sugar and add it with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, about 3 to 4 minutes.
- If desired, divide the icing into smaller batches and color with food coloring.
- Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again.
- Yield: about 8 cups, enough for at least 6 dozen cupcakes
- Prep Time: 10 minutes
- Ease of preparation: easy
THE ULTIMATE COCONUT CUPCAKES
Steps:
- Preheat oven to 350 degrees.
- Seperate out the coconut (see photos below)
- Mix together the cake mix, all of the liquid from cream of coconut (it's about a cup), sour cream, egg whites and coconut oil. Whisk until combined and then whisk for two minutes. (A stand or hand mixer makes it easier.)
- Bakethe cupcakes for 18-20 minutes until done (a toothpick comes out clean).
- Whisk together the pudding mix and milk and put in refrigerator while cupcakes are baking. Cool cupcakes completely before moving to next step.
- Fill cupcakes with pudding - see photo below for instructions.
- Frost the cupcakes with a piping bag.
- Garnish cupcakes with shredded coconut.
- For Frosting
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