Toasted Coconut Cupcakes
Toasted Coconut Cupcakes might be just the American recipe you are searching for. One serving contains 279 calories, 2g of protein, and 13g of fat. This recipe serves 24. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up cream cheese, betty vanilla cake mix, cream of coconut, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.
Instructions
Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, buttermilk, melted butter, eggs and coconut extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Meanwhile, spread coconut in ungreased shallow pan.
Bake 5 to 7 minutes, stirring occasionally, until golden brown. Cool. In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar until smooth. Beat in cream of coconut and vanilla until blended. Frost cupcakes.
Sprinkle with coconut. Store covered in refrigerator.