Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Thursday, May 24, 2012

Coconut Cream Cupcakes


 By Kerrie


Hi!   I’m so happy to have a reason to bake today.   I have been doing less of that of late because hubby and I are counting calories. These sweeties will be immediately handed off to some friends to enjoy with only one for each of us left behind.   Anyway, if you want a really fabulous and more importantly, easy cupcake treat try this…..


Ingredients:

1 Box white cake mix  --  I used Betty Crocker Super Moist White
1 Box (small) pudding mix – I used Jell-O Coconut Cream
1-1/2 cup coconut milk (you are subbing this in place of water) I use  "SO Delicious Coconut Milk unsweetened
1 Tablespoon of sour cream
1/3 cup canola oil 
4 whole eggs  -- I used Large
½ bag of coconut (7 ounces) from a 14 ounce bag – I use Baker’s Angel Flake sweetened
Frosting for 24 cupcakes – see below
Coconut cream for 24 cupcakes – see below
The remaining coconut from a 14 ounce bag, toasted, to sprinkle over frosted cupcakes – see below

Directions:

Prepare your tins - either with spray or paper liners.

Preheat oven to 350 degrees.

To a large mixing bowl add the cake mix and pudding mix and dry whisk to combine.

Then, to the dry mix add the coconut milk, eggs, oil and sour cream and combine with an electric mixer.   Mix on med-high until the batter is smooth.

Then, remove one of the beaters and add the coconut.   Using one beater, combine until the coconut is well incorporated.


Now, using a medium size cookie scoop, fill regular size cupcake liners with one scoop. 

Bake for 18-20 minutes or when toothpick inserted into the center comes out clean.   The cupcakes will have a light golden finish on top. 

Frost when completely cooled.
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While the cupcakes are baking, make the coconut cream …..

Coconut Cream Dollop

One small box of Jell-O Coconut Cream instant pudding mix
1 cup very cold milk or cream (rather than the 2 cups the box calls for)


Combine the box of pudding mix and milk or cream with an electric mixer on medium high for 2 minutes to insure the pudding mixture will be silky smooth.


Refrigerate immediately and allow to chill for at least one hour before topping the very center point of the butter cream frosted cupcakes with a dollop of this yummy coconut cream mixture.
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While the cupcakes are cooling make the butter cream frosting……

Buttercream Frosting

3 cups confectioners' sugar
1 cup butter (two sticks)  ROOM TEMPERATURE
1 teaspoon vanilla extract
1 to 2 tablespoons milk

Using an electric hand mixer, cream together the sugar and butter on low speed until well blended and then increase speed to medium and beat for another 3 minutes.  Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading or piping consistency.   


Apply to cooled cupcakes.  After the frosting is applied, pipe a dollop of the coconut cream in the middle.
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Okay, now toast the coconut you should have left over from the cupcakes (the other half of a 14 ounce bag). 

All you need to do is sprinkle the coconut into a large non-stick fry pan and over medium high heat, toss until the coconut is lightly toasted.    Remove from heat and allow to cool.   



When cool, sprinkle over the tops of the frosted and dolloped cupcakes.


                                  Enjoy !!!!!!

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