Double-Coconut Cupcakes

Name: Double-Coconut Cupcakes
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Cuisine: American
Ingredients: 79 milliliters butter or margarine, softened; 237 milliliters flaked coconut, toasted; 473 milliliters flaked coconut; 1 teaspoon coconut extract; 1 Tbsp milk; 710 milliliters powdered sugar; 0 teaspoons salt; 118 milliliters sweetened condensed milk (from 14-oz can); 1 box Betty yellow cake mix

Double-Coconut Cupcakes might be just the dessert you are searching for. This recipe makes 24 servings with 217 calories, 2g of protein, and 7g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of butter, coconut, coconut, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. This recipe is typical of American cuisine.

Instructions

Heat oven to 350F (325F for dark or nonstick pans).

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

In medium bowl, stir 2 cups coconut and the condensed milk; set aside.

Ingredients you will need

Sweetened Condensed Milk

Coconut

Equipment you will use

Bowl

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.

Ingredients you will need

Coconut

Equipment you will use

Muffin Liners

Bake as directed on box for 24 cupcakes. Cool in pans 5 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack

Oven

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.

Ingredients you will need

Coconut Extract