COCONUT CUPCAKES USING CAKE MIX RECIPES
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
DOUBLE-COCONUT CUPCAKES RECIPE - BETTYCROCKER.COM
Love coconut? Cupcakes with a triple blast of coconut bring you to the tropics.
Provided by Betty Crocker Kitchens
Total Time 1 hours 45 minutes
Prep Time 35 minutes
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, stir 2 cups coconut and the condensed milk; set aside.
- Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Top each with about 1 heaping teaspoonful coconut mixture.
- Bake as directed on box for 24 cupcakes. Cool in pans 5 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat powdered sugar, butter and salt with spoon or with electric mixer on low speed until well blended. Beat in coconut extract and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Immediately frost cupcakes. Dip tops of cupcakes into toasted coconut. Store loosely covered.
Nutrition Facts : Calories 280 , CarbohydrateContent 39 g, CholesterolContent 35 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 7 g, ServingSize 1 Cupcake, SodiumContent 220 mg, SugarContent 30 g, TransFatContent 0 g
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