Saturday, April 5, 2008

Coconut-Almond Cupcakes with Butter Cream Cheese Frosting

1 white cake mix*
1 c. sweetened flaked coconut
1 t. almond extract

Prepare cake mix according to package directions. Stir in coconut and extract; pour into cupcake tins and bake according to package directions. Cool completely before frosting; top with toasted coconut**.

4 oz. cream cheese, softened
1/4 c. margarine, softened
3 c. confectioners' sugar
1 1/2 t. vanilla extract (I like to use the clear variety so the frosting stays white)
1 - 2 T. milk

Beat cream cheese, margarine, and vanilla until smooth and fluffy. Slowly beat in confectioners' sugar; add milk until frosting reaches desired consistency.

*I always substitute applesauce for the oil; I think it makes for a fluffier cake.
** Coconut is easier to toast in a pan on the stove than in the oven because it burns in seconds.

Don't overbake the cupcakes, or they are too dry. They are really, really good!!

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