Monday, September 8, 2008

Coconut Cupcakes

Those little pillows are Coconut Cupcakes filled and topped with coconut cream. I used the wedding cake recipe and added coconut flavoring instead and made a Mock Whipped Topping and added coconut pudding to it. So dang good!

Wedding Cake

1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 teas. salt
2 eggs or 4 egg whites
1 1/3cups water
2 Tbls. vegetable oil
1 cup (8oz carton) sour cream
1 teaspoon clear vanilla flavor

1 teaspoon almond extract ( I used coconut)

Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees until done (approx 10 min for cupcakes)

Mock Whipped Cream

3/4 c. milk
3 tbsp. flour
6 tbsp. butter
6 tbsp. shortening
3/4 c. powdered sugar
1 1/2 tsp. vanilla
1/4 tsp. salt
(Added 1 box Coconut Cream pudding and another 3/4 c milk at the end to give coconut flavoring)
Cook milk and flour until thick. Make sure there are no lumps. Cool. Beat butter, shortening, and sugar for 4 minutes in a bowl. Add flour and milk mixture. Beat 4 minutes. Add vanilla and salt.

Top with coconut!


Rachel said...

The frosting looks so fluffy and soft....

Bunny said...

You make the best darn cuppies I've ever seen Fran!! That coconut looks so soft and fresh I could grab it and eat it!!

Ingrid said...

These look good!

Haley said...

We would like to feature your cupcakes on our blog. Please email if interested. Thanks :)