COCONUT CUPCAKES 3/19/15
Hello there Cupcakes & Kale Chips readers! My name is Serene and I blog over at House of Yumm. I am so excited to be here with you all today to share this delicious Coconut Cupcake recipe! Spring and Easter are one of my favorite times of the year, and these Coconut Cupcakes are the perfect flavor for the season! Not to mention, whenever I see coconut like this I automatically think of Easter and bunnies.
With all the coconut flavorings going on in these cupcakes they will make your house smell absolutely heavenly! The cake is made with a doctored up cake mix, I used the coconut milk from the can, keep in mind this is different than the coconut milk you would buy to drink and store in your refrigerator. From the can the milk is going to be thick and rich. Perfect for making these cupcakes moist and fluffy!
The cake alone is never enough flavoring for me though. I love to fill my cupcakes with a little something special. Filling cupcakes is super easy! If you have an apple corer you can use that, it just cuts a small hole in the top of the cupcake, make sure that you only go down about an inch or so, you don’t want to cut down to the bottom of the cake. If you don’t have an apple corer, then you can definitely still fill your cupcakes by just cutting a small hole down the middle with a paring knife. I filled these cupcakes with a wonderful thick coconut glaze, I also added some shredded coconut for additional flavor!
Ingredients
Instructions
for full instruction please see : cupcakesandkalechips.com
With all the coconut flavorings going on in these cupcakes they will make your house smell absolutely heavenly! The cake is made with a doctored up cake mix, I used the coconut milk from the can, keep in mind this is different than the coconut milk you would buy to drink and store in your refrigerator. From the can the milk is going to be thick and rich. Perfect for making these cupcakes moist and fluffy!
The cake alone is never enough flavoring for me though. I love to fill my cupcakes with a little something special. Filling cupcakes is super easy! If you have an apple corer you can use that, it just cuts a small hole in the top of the cupcake, make sure that you only go down about an inch or so, you don’t want to cut down to the bottom of the cake. If you don’t have an apple corer, then you can definitely still fill your cupcakes by just cutting a small hole down the middle with a paring knife. I filled these cupcakes with a wonderful thick coconut glaze, I also added some shredded coconut for additional flavor!
Ingredients
- 1 white cake mix
- 4 egg whites
- 1/2 cup oil
- 1 cup canned coconut milk
- 2 teaspoons coconut extract
- Filling
- 2/3 cup powdered sugar
- 5 tablespoons heavy cream
- 1 teaspoon coconut extract
- 1 tablespoon sweetened shredded coconut
- Frosting
- 5 cups powdered sugar
- 1/4 cup butter room temperature
- 3/4 cup heavy cream
- 1 and 1/2 teaspoon coconut extract
- Topping
- Sweetened shredded coconut
Instructions
- Preheat oven to 350 degrees. Line cupcake tray with cupcake liners. Set aside.
- In large bowl combine the eggs, coconut milk, oil, and coconut extract. Stir to combine. Add in the white cake mix and stir until completely mixed.
- Using a 1/4 cup measuring cup scoop the cake batter into the cupcake liners, filling them about 3/4 of the way full.
- ........................................
for full instruction please see : cupcakesandkalechips.com
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