Coconut Cupcakes
Coconut Cupcakes
Coconut Cupcakes
Ingredients
- As seen on WKTV NEWSChannel 2
- 1 (4-serving size) package instant coconut cream pudding and pie filling mix
- 1 (15.25-ounce) package plain French vanilla cake mix
- 1/4 cup flour
- 4 eggs
- 1 cup water
- 2/3 cup vegetable oil
- Easy Coconut Cream Frosting (see below)
- Sweetened coconut flakes
- 2 tablespoons instant coconut cream pudding and pie filling mix
- 1/2 cup heavy (or whipping) cream
- 1 (8-ounce) carton regular or light frozen whipped topping, thawed
- 1/2 teaspoon vanilla
- In a medium bowl, combine pudding mix and heavy cream. Whisk for 1 minute. Stir in whipped
- topping and vanilla.
EASY COCONUT CREAM FROSTING
Instructions
- Preheat oven to 350 degrees. Grease 24 muffin cups or line with paper liners. Reserve 2 tablespoons pudding mix for frosting (see below). In a large bowl, combine the remaining pudding mix, cake mix, flour, eggs, water, and oil. Blend with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; beat 2 minutes. Divide into muffin cups. Bake until a toothpick inserted in centers comes out clean, 15 to 20 minutes. Cool 5 minutes before removing to wire racks. Cool completely. Frost with Easy Coconut Cream Frosting; sprinkle with coconut flakes. Makes 24 cupcakes.
Notes
Serve these luscious coconut cupcakes on elegant platters like this Anchor Hocking Presence 3 Tier Platter Set and enjoy a winter wonderland of merry white confections.
Copyright 2017 by Cynthia O\'Connor O\'Hara - All Rights Reserved - The Harried Housewife is a registered trademark of Cynthia O\'Connor O\'Hara
Thanks to Anchor Hocking for providing photography and serveware
