Thursday, December 11, 2008

Coconut Cream Cupcakes

I love coconut at Christmas time. We had our Community Group Christmas dinner last night and I brought these. I thought they were good, fluffy cupcakes, icing had little more than a hint of coconut, and the top was festive! This is a Southern Living recipe.
1 (18.25-oz.) package white cake mix with pudding
1 1/4 cups buttermilk
1/4 cup butter, melted
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Mix all together in a mixer. Line cupcakes tins with festive cupcake liners (I had just gotten some from my secret sister). Fill 2/3 full and bake at 350 for 20 minutes - don't overbake.

1/2 cup butter, softened
1 (3-oz.) package cream cheese
1 (16-oz.) package powdered sugar
1/4 cup cream of coconut
1 teaspoon vanilla extract
Sift sugar into mixture to not get lumps. There is plenty leftover. Just dunk the bowl in some water so you don't lick it clean!
Green food coloring (3 drops to a baggy full of coconut) and fruited cherries.

These are my new winter/Christmas dishes I got at Kohls - love them!


Brandi said...

Ooohhhh! These look yummy, and so pretty!! I can't wait!! :)

Lauren said...

I have some left over shredded coconut that's been in my fridge since March. Is it still good? My husband loves coconut, but since it usually involves cake, I don't use it very much :)