What I Love: Double-Coconut Cupcakes

Hey Dolls!
I adore Coconut & hope you do too!
So today I want to share with you a recipe for "Double-Coconut Cupcakes".
These babies have the perfect taste of Coconut (the frosting is HEAVEN!) & they look so super cute!
Learn how to make them below:

Love coconut? Cupcakes with a triple blast of coconut bring you to the tropics.


Prep Time
35 Minutes
Total Time
1:45 Hr:Mins
Makes
24 cupcakes


Cupcakes
2 cups flaked coconut
1/2 cup sweetened condensed milk (from 14-oz can)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs


Coconut Cream Frosting
3 cups powdered sugar
1/3 cup butter or margarine, softened
1/4 teaspoon salt
1 teaspoon coconut extract
1 to 3 tablespoons milk


Garnish
1 cup flaked coconut, toasted


Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, stir 2 cups coconut and the condensed milk; set aside.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (3/4 full). Top each with about 1 heaping teaspoonful coconut mixture.
Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
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 at room temperature.
Makes 24 cupcakes


Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To:
To toast the coconut, bake in a shallow pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown.
Time-Saver:
Instead of making the scratch frosting, use 1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting instead.


Nutrition Information:
1 Serving (1 Cupcake)Calories 280(Calories from Fat 120),Total Fat 13g(Saturated Fat 6g,Trans Fat 2g),Cholesterol 30mg;Sodium 230mg;Total Carbohydrate 37g(Dietary Fiber 0g,Sugars 28g),Protein 2g;
Percent Daily Value*:Vitamin A 0.00%;Vitamin C 0.00%;Calcium 6.00%;Iron 4.00%;Exchanges:1/2 Starch;0 Fruit;2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 1/2 Fat;Carbohydrate Choices:2 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.


Recipe & Image from: http://www.bettycrocker.com/


Enjoy!
xoxo
Simi