Water, vegetable oil and eggs called for on cake mix box
Coconut Cream Frosting
3
cups powdered sugar
1/3
cup butter or margarine, softened
1/4
teaspoon salt
1
teaspoon coconut extract
1
to 3 tablespoons milk
Garnish
1
cup flaked coconut, toasted
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2
In medium bowl, stir 2 cups coconut and the condensed milk; set aside.
3
Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Top each with about 1 heaping teaspoonful coconut mixture.
4
Bake as directed on box for 24 cupcakes. Cool in pans 5 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
5
In medium bowl, beat powdered sugar, butter and salt with spoon or with electric mixer on low speed until well blended. Beat in coconut extract and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Immediately frost cupcakes. Dip tops of cupcakes into toasted coconut. Store loosely covered.
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To toast coconut, bake uncovered in ungreased shallow pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown.
Instead of making the scratch frosting, use 1 container Betty Crocker® Rich & Creamy vanilla frosting instead.
Looking for a way to use leftover sweetened condensed milk? Try Easy Caramel Apple Dip: Mix 1/3 cup sweetened condensed milk, 2 tablespoons each butter and brown sugar in 1-quart saucepan. Heat over medium-low heat until hot and bubbly, stirring constantly; continue to cook 2 minutes. Remove from heat; stir in 1 tablespoon milk or apple juice. Serve warm with apple slices.
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Nutrition Facts are not available for this recipe
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