DOUBLE-COCONUT CUPCAKES

Double-Coconut Cupcakes image

Love coconut? Cupcakes with a triple blast of coconut bring you to the tropics.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 24

Number Of Ingredients 10

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Ingredients

2 cups flaked coconut
1/2 cup sweetened condensed milk (from 14-oz can)
1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
3 cups powdered sugar
1/3 cup butter or margarine, softened
1/4 teaspoon salt
1 teaspoon coconut extract
1 to 3 tablespoons milk
1 cup flaked coconut, toasted

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, stir 2 cups coconut and the condensed milk; set aside.
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.
Bake as directed on box for 24 cupcakes. Cool in pans 5 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
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.

Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 30 g, TransFat 0 g