Coconut Cupcakes

• Vegetarian

• Refrigerated

  • 4 Egg whites

• Canned Goods

  • 1 cup Coconut milk, canned

• Baking & Spices

  • 5 2/3 cup Powdered sugar
  • 1 White cake mix

• Oils & Vinegars

  • 1/2 cup Oil

• Nuts & Seeds

  • 1 tbsp Coconut, sweetened
  • 1 Coconut, sweetened
  • 4 1/2 tsp Coconut extract

• Dairy

  • 1/4 cup Butter
  • 17 tbsp Heavy cream

Found on cupcakesandkalechips.com

Description

Ingredients

• 1 white cake mix
• 4 egg whites
• 1/2 cup oil
• 1 cup canned coconut milk
• 2 teaspoons coconut extract
• 2/3 cup powdered sugar
• 5 tablespoons heavy cream
• 1 teaspoon coconut extract
• 1 tablespoon sweetened shredded coconut
• 5 cups powdered sugar
• 1/4 cup butter (room temperature)
• 3/4 cup heavy cream
• 1 and 1/2 teaspoon coconut extract
• Sweetened shredded coconut

Directions

• 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 ¼ cup measuring cup scoop the cake batter into the cupcake liners, filling them about ¾ of the way full. Bake for approximately 16 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven to cool, cool for 5 minutes in the cupcake tray, then remove to continue cooling on a wire rack. Filling In a small bowl combine the powdered sugar, heavy cream, coconut extract, and shredded coconut. Stir until completely combined. Once cupcakes are cooled, cut out the center, I used an apple corer, or you can also use a paring knife, cut a small circle approximately ½ an inch in diameter and 1 inch deep. Set aside the piece of cupcake, fill the center hole with filling and place the piece of cupcake back inside to close up the hole. Frosting In large mixing bowl add the butter and mix until creamy, add the heavy cream and powdered sugar and mix on low speed until fully combined and frosting is peaking. Add in the coconut extract and mix. Add frosting to piping bag and pipe onto cupcakes. I used a Wilton 2A tip to add the frosting to the top in a circle shape. Pour the sweetened shredded coconut into a small bowl. Holding the cupcake upside down, gently press the frosting into the shredded coconut until the top of the cupcake is coated in coconut. Serve immediately and enjoy! Cupcakes can be stored in a closed container at room temperature for approximately 3-4 days.
• 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 ¼ cup measuring cup scoop the cake batter into the cupcake liners, filling them about ¾ of the way full.
• Bake for approximately 16 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven to cool, cool for 5 minutes in the cupcake tray, then remove to continue cooling on a wire rack.
• In a small bowl combine the powdered sugar, heavy cream, coconut extract, and shredded coconut. Stir until completely combined.
• Once cupcakes are cooled, cut out the center, I used an apple corer, or you can also use a paring knife, cut a small circle approximately ½ an inch in diameter and 1 inch deep. Set aside the piece of cupcake, fill the center hole with filling and place the piece of cupcake back inside to close up the hole.
• In large mixing bowl add the butter and mix until creamy, add the heavy cream and powdered sugar and mix on low speed until fully combined and frosting is peaking. Add in the coconut extract and mix.
• Add frosting to piping bag and pipe onto cupcakes. I used a Wilton 2A tip to add the frosting to the top in a circle shape. Pour the sweetened shredded coconut into a small bowl. Holding the cupcake upside down, gently press the frosting into the shredded coconut until the top of the cupcake is coated in coconut.
• Serve immediately and enjoy! Cupcakes can be stored in a closed container at room temperature for approximately 3-4 days.