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!