How to make coconut snow cupcakes
This is the semi-homemade version of my made from scratch coconut cake. Great for the busy holidays! ~Enjoy!
43
STEPS
INGREDIENTS
Preheat the oven to 350 degrees with the backing rack in the middle spot.
Step 1: add a teaspoon of coconut to the bottom of each cupcake wrapper.
Step 2: add eggs to a large mixing bowl and mix on low till blended without over beating.
Step 3: now substitute coconut milk for the water in the recipe and mix on low till combined with eggs.
Step 4: add the oil and mix on low.
Step 5: add the small box of instant pudding mix and cake mix to milk, oil and egg mix.
Step 6: mix on low until all is combined then beat on high for two min.
This is how the batter should look after beating for two min. If batter seems a bit too thick you can add a bit more coconut milk.
Step 7: using a measuring cup fill each cupcake wrapper 3/4 of the way full (see above).
Step 8: bake for 15-20 min.
Step 10: spread coconut on a baking pan and put in oven for 3 min. Pull out and mix coconut around on the pan and then return to the oven for 3 more min.
Repeat step 10 until coconut looks like the toasted coconut above.
Step 11: if you do not have parchment or icing bags you can use ziplock freezer bags. Roll down the sides of the bag and fill like above.
Step 12: squeeze the icing to one corner of the bag and cut the tip.
Step 15: add to your favorite cake plate and enjoy! {I did not have a cakes plate available, so I used a dinner plate and an upside down bowl to create the cake plate look.}
- 1.0 Box vanilla cake mix
- 1.0 Can of light coconut milk
- 3.0 Eggs (use recommended amount on box)
- 1/4c Vegetable oil (use recommended amount on box)
- 2.0c Shredded sweetened coconut
- 1.0 Small box coconut or vanilla instant pudding
- Cupcake pan & wrappers
- 2.0 Jars white icing
Social {Kat}
Social{Katalyst}. Digital Media Consultant. Lover of Coffee. Crazy for Veggies. Apron Wearing, Kitchen Dancing Foodie at Heart. @UberEats
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