RecipesMagazine

Coconut Cream Cupcakes

Coconut Cream Cupcakes
The recipe Coconut Cream Cupcakes could satisfy your American craving in about 1 hour and 35 minutes. This recipe makes 35 servings with 180 calories, 1g of protein, and 8g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have coconut milk, baker's angel flake coconut, cool whip whipped topping, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet.

Instructions

1
Heat oven to 350F.
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OvenOven
2
Prepare cake batter as directed on package; stir in 2/3 cup coconut. Spoon into 24 paper-lined muffin cups.
Ingredients you will need
CoconutCoconut
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Muffin LinersMuffin Liners
3
Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.
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CupcakesCupcakes
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ToothpicksToothpicks
OvenOven
4
Remove from pans to wire racks; cool completely.
5
Meanwhile, beat pudding mix and coconut milk in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to assemble cupcakes.
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Coconut MilkCoconut Milk
Pudding MixPudding Mix
CupcakesCupcakes
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WhiskWhisk
BowlBowl
6
Remove cupcakes from liners; cut cupcakes horizontally in half.
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CupcakesCupcakes
7
Place cupcake bottoms on tray. Top each with 1 Tbsp. pudding and 1 tsp. of the remaining flaked coconut; cover with cupcake top.
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Coconut FlakesCoconut Flakes
CupcakesCupcakes
8
Spoon frosting into medium bowl.
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FrostingFrosting
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BowlBowl
9
Add COOL WHIP; whisk until blended.
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WhiskWhisk
10
Spread onto cupcakes.
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CupcakesCupcakes
SpreadSpread
11
Garnish with remaining flaked coconut, raspberries and mint.
Ingredients you will need
Coconut FlakesCoconut Flakes
RaspberriesRaspberries
MintMint
DifficultyExpert
Ready In1 h, 35 m.
Servings35
Health Score0
Dairy Free
CuisinesAmerican
DietsDairy Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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