Sunday, May 23, 2010

Southern Coconut Cupcakes With A Twist Share Tags: tropical, cupcakes, coconut cake, dessert, dessert week 2 What's better than good ol' Southern coconut cake? Coconut cupcakes that took a trip to the tropics! These sweet morsels are packed with tropical flavors: rum, lime, and pineapple. Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes | Servings: 14 1 box of French Vanilla cake
3 extra large eggs
1/2 cup(s) of water
1/2 cup(s) of pineapple juice
1/2 cup(s) of shredded coconut
1 tsp. of rum flavoring
1 can of sweetened condensed milk
1 tsp. of coconut flavoring
8 ounce(s) of Philly cream cheese
1/2 cup(s) of unsalted butter, softened
4 cup(s) of powder sugar
2 tbsp. of heavy cream
1/2 tsp. of salt
1/2 tsp. of coconut flavoring
1/2 tsp. of rum flavoring
1/2 cup(s) of shredded coconut
1 cup(s) of flaked coconut, toasted
1/2 cup(s) of maraschino cherries
2 tbsp. of lime zest
1/2 cup(s) of pineapple chunks
1 drink umbrellas
Preheat oven to 350.
Mix cake mix, eggs, water, pineapple juice, 1/2 shredded coconut, and 1 tsp. rum flavoring.
Pour batter into a greased cupcake pan and bake for 25 minutes.
Mix sweetened condensed milk with a tsp of coconut flavoring.
Poke holes in cupcakes when cool and pour flavored milk all over and allow to soak in.
While cake is baking and soaking in the milk, prepare the cream cheese frosting.
For the frosting, beat cream cheese and butter until fluffy.
Add powder sugar and heavy cream to cream cheese mixture.
Beat in salt, 1/2 tsp coconut flavoring, and 1/2 tsp rum flavoring.
Stir remaining shredded coconut to cream cheese frosting.
Frost cupcakes with cream cheese. Top with toasted flaked coconut.
Decorate cupcakes with cherries, lime zest, and pineapple chunks. Top with a drink umbrella.