Here is another delicious installment of the Cupcakepalooza cupcakes that will be making an appearance in the next few weeks.
My BFF had a birthday a few weeks back (shhh, don't tell) and she loves coconut so I decided to make her some coconut cupcakes.
I love coconut too so it wasn't exactly a hardship making these delicious cupcakes :)
If you like coconut you NEED to make these today!
Here's what you need:
1 - 15.25 oz. vanilla cake mix
1 cup coconut milk, not cream of coconut, well shaken before opened
1/2 cup canola oil
3 eggs, I use extra large
1 cup coconut
1 recipe of No Fail Buttercream Frosting
1/4 - 1/2 cup toasted coconut
Place the cake mix, coconut milk, eggs, and oil in a large bowl or the bowl of a stand mixer.
Beat on medium for 2-3 minutes until light and fluffy.
Add coconut and mix until incorporated.
Fill the cupcake liners 2/3 to 3/4 full depending on if you like them domed like I do.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Remove to cooling rack and cool completely.
To toast the coconut place it on a baking sheet and place it in the oven while the cupcakes are baking. Bake for 5-7 minutes then stir and bake a few more minutes just until golden brown and it smells like heavenly toasted coconut. Remove from the oven and cool completely.
I use my No Fail Buttercream Frosting recipe and place it in a 16" disposable piping bag and frost with a large star tip. You may frost these however you would like to.
Immediately sprinkle with toasted coconut while the frosting is still wet.
Mmmmm, coconut cupcakes :)
Serves 24 regular size cupcakes
Here's the handy printable - Coconut Cupcakes
These sound tasty Michelle! Found on Dessert Now, Dinner Later!ReplyDelete
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Here is also good information about the global keys. hermes birkin bagReplyDelete
Mmm! Coconut Milk & toasted coconut! YUMMY! Thanks for sharing at Sweet & Savory Saturdays #18!ReplyDelete
~Amber @ Dessert Now, Dinner Later!