COCONUT CUPCAKES WITH CAKE MIX RECIPES

Name: Quickie Coconut Cupcakes
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 24 cupcakes
Cuisine: american
Ingredients: 1 box classic white or vanilla cake mix (recommended: Duncan Hines Moist Deluxe); 1 1/3 cups water; 1/3 cup vegetable oil; 3 eggs; 2 teaspoons coconut extract (found on the baking aisle of the supermarket); 1 cup sweetened flaked coconut, finely chopped; 2 to 3 cups Cupcake Icing, recipe follows, colored with your favorite color; Licorice whips; Crushed peppermint candies; Crushed lemon drops; Multi-colored jimmies or nonpareils; Mini white and dark chocolate chips; Small chocolate candies; Colored decorating sugars; Cereals such as corn pops, fruit rings, or graham cracker cereal squares; or graham cracker cereal squares; 1 pound unsalted butter, at room temperature; 3 pounds confectioners' sugar (3 boxes); 1/4 cup whole milk, at room temperature; 1 tablespoon vanilla extract; Food coloring, such as yellow, blue, and red, or your favorite

QUICKIE COCONUT CUPCAKES RECIPE | RACHAEL RAY | FOOD NETWORK

Quickie Coconut Cupcakes Recipe | Rachael Ray | Food Network image

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

Ingredients

1 box classic white or vanilla cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
2 teaspoons coconut extract (found on the baking aisle of the supermarket)
1 cup sweetened flaked coconut, finely chopped
2 to 3 cups Cupcake Icing, recipe follows, colored with your favorite color
Licorice whips
Crushed peppermint candies
Crushed lemon drops
Multi-colored jimmies or nonpareils
Mini white and dark chocolate chips
Small chocolate candies
Colored decorating sugars
Cereals such as corn pops, fruit rings, or graham cracker cereal squares
or graham cracker cereal squares
1 pound unsalted butter, at room temperature
3 pounds confectioners' sugar (3 boxes)
1/4 cup whole milk, at room temperature
1 tablespoon vanilla extract
Food coloring, such as yellow, blue, and red, or your favorite

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

DOUBLE-COCONUT CUPCAKES RECIPE - BETTYCROCKER.COM

Double-Coconut Cupcakes Recipe - BettyCrocker.com image

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

Ingredients

2 cups flaked coconut
1/2 cup sweetened condensed milk (from 14-oz can)
1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
3 cups powdered sugar
1/3 cup butter or margarine, softened
1/4 teaspoon salt
1 teaspoon coconut extract
1 to 3 tablespoons milk
1 cup flaked coconut, toasted

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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