Coconut Creme Cupcakes

15 Oct


1 box of Duncan Hines White Cake Mix

3 Large eggs

1 1/4 cup Coconut Milk(Not Creme De Coconut)

2 Tablespoons Vegetable Oil

1/4 cup Sweetened Shredded Coconut

Just a tiny drop of Coconut extract(TOO MUCH AND IT TASTES LIKE SUNSCREEN!)

24 cupcake liners

-Blend eggs until they foam then add coconut milk and oil. Fold in the shredded coconut and fill the liners 2/3 of the way full.

-Bake at 350 for about 21 mins or until a toothpick comes out clean. Cool.

1 cup of ready made vanilla pudding

-Using a star tip or a bismarck tip in the Wilton Cupcake Kit, fill each cupcake by pressing the tip in the center of each cupcake and fill until you see the pudding come out the top.

Coconut Buttercream

1 stick of Unflavored crisco

1 stick of unsalted butter, softened

2 lbs of powdered sugar

3 tablespoons milk

1 Tablespoon Clear Vanilla Extract

a bowl full of toasted shredded coconut

-Blend all ingredients except the coconut in the mixer on low. Once combined, whip on high until smooth and creamy.

-Spatula ice each cupcake and dunk into the bowl of coconut. Turn in the coconut until the top is covered. Enjoy with some flipflops!


3 Responses to “Coconut Creme Cupcakes”

  1. Andrea October 16, 2010 at 9:01 pm #

    I love coconut. So far one of my favorites you have published!

  2. Kim (Foodin New England) November 19, 2010 at 7:18 pm #

    Oh wow, i love coconut!!!!

  3. Stacey Adams March 1, 2011 at 8:15 am #

    It’s best to take part in a contest for the most effective blogs on the web. I will recommend this web site!

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