Thursday, May 2, 2013

Coconut Cream Cupcake

1
pkg.   (2-layer size) yellow cake mix
2-2/3
cups  BAKER'S ANGEL FLAKE Coconut (7 oz. pkg.), divided
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1
can  (11 oz.) coconut milk
1
tub  (10.6 oz.) COOL WHIP Vanilla Whipped Frosting, thawed
2
cups  fresh raspberries
24
 fresh mint leaves

Make It

HEAT oven to 350°F.
PREPARE cake batter as directed on package; stir in 2/3 cup coconut. Spoon into 24 paper-lined muffin cups.
BAKE 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.
MEANWHILE, beat pudding mix and coconut milk in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to assemble cupcakes.
REMOVE cupcakes from liners; cut cupcakes horizontally in half. Place cupcake bottoms on tray. Top each with 1 Tbsp. pudding and 1 tsp. of the remaining flaked coconut; cover with cupcake top. Spread cupcakes with frosting. Garnish with remaining flaked coconut, raspberries and mint

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