Vanilla Coconut Cupcakes

This particular cupcake recipe is what we brought to an Easter party and are decorated to match the season. The frosting is a different take on the traditional butter cream frosting and is not as sweet. If you have any leftovers it goes great on bagels. If you prefer the traditional butter cream frosting, feel free to use it instead. Sometimes when I make cupcakes I get a little help from “Betty” and jazz them up with a few extra touches. 

Ingredients

Cupcakes
1 Betty Crocker Super Moist French Vanilla Cake Mix
1 1/4 cups of lite coconut milk
3 eggs
1/3 cup of vegetable oil
Cream Cheese Frosting and Topping
2 – 8 oz. packages of cream cheese
1/2 cup of granulated sugar
1 teaspoon of vanilla
1 1/2 cups of coconut flakes
4 drops of green food coloring (optional)
Jelly Beans

Technique

Follow instructions on cake mix, substituting coconut milk for the water or milk that it calls for. Pour into muffin tins and bake according to package directions. For frosting, beat cream cheese, sugar and vanilla until “graininess” is gone. Decorate using a butter knife. In a small bowl stir coconut flakes and food coloring. Top cupcakes with coconut. If you are serving these for older children or adults, jelly beans  are a nice addition.

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