random musings

May 25, 2012

Recipe review: coconut cupcakes

For the easter potluck last month, I brought these cupcakes:

Without the chocolate eggs on top, I think they're perfectly acceptable for any celebration - or just because. And because I'm me, this recipe got some tweaks along the way. Below is my interpretation of the original recipe

"Diet" Coconut Cupcakes

Not pictured: vanilla extract,
frosting ingredients

1 18.25 oz package white cake mix, pudding included
1/3 c unsweetened applesauce
2 large eggs
3/4 - 1 C light coconut milk*
1 tsp vanilla extract
2 tsp coconut extract
8oz reduced fat cream cheese
3/4 c powdered sugar
1/2 of a 7oz bag of unsweetened shredded coconut.

In a single bowl, mix cake mix, applesauce, eggs, and both extracts. Spoon evenly into 24 cupcake liners and bake at 350F 12-18 minutes. Remove to counter and cool completely. To frost mix cream cheese and powdered sugar [optional: add 1tsp of coconut and/or vanilla extract]. Spread frosting over cupcake and immediately dip into a bowl containing the shredded coconut. Serve within one day at room temperature or refrigerate.

* I actually made this recipe twice, once with 1c coconut milk and again with 3/4 c (the rest of the can) both turned out fine.


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