Double Coconut Cupcakes Recipe

Ingredients

2

cups flaked coconut

1/2

cup sweetened condensed milk (from 14-oz can)

1

                        box Betty Crocker™ Super Moist™ yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

3

cups powdered sugar

1/3

cup butter or margarine, softened

1/4

teaspoon salt

1

teaspoon coconut extract

1

to 3 tablespoons milk

1

cup flaked coconut, toasted

Preparation

Heat oven to 350°F (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.

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.

Bake as directed on box for 24 cupcakes. Cool in pans 5 minutes; remove from pans 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.

Related Video