COCONUT PUDDING POKE CUPCAKES

Coconut Pudding Poke Cupcakes image

Coconut cream pudding, coconut extract and toasted flaked coconut combine to make these pudding poke cupcakes the coconuttiest around!

Provided by My Food and Family

Categories Home

Time 2h37m

Yield 24 servings

Number Of Ingredients 7

Previous Next

Ingredients

1 pkg. (2-layer size) white cake mix
2 pkg. (3 oz. each) JELL-O Coconut Cream Flavor Cook & Serve Pudding
1 cup powdered sugar
1 qt. (4 cups) milk
2 Tbsp. butter or margarine
1/2 tsp. coconut extract
1 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

Prepare cake batter and bake as directed on package for 24 cupcakes. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
Mix dry pudding mixes and sugar in medium saucepan; stir in milk, butter and extract. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes; sprinkle with coconut.
Refrigerate 2 hours.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 21 g, Protein 3 g