MINI COCONUT CUPCAKES

Mini Coconut Cupcakes image

Provided by Nancy McLendon

Categories Cakes

Time 35m

Number Of Ingredients 6

1 duncan hines classic cake mix, use milk instead of water and butter instead of oil
1 1/2 c coconut
6 Tbsp butter
1 lb package confectioners' sugar
1/4 c light cream, (i used whole milk, it did just as well)
1 1/2 tsp vanilla extract

Steps:

1. Take the cake mix. Of course, I didn't exactly go by the box. I used the same measurements, but I used milk instead of water, and butter, (that's the southern gal in me!!), instead of oil. Mix all ingredients. Next, put 3/4 cup or more or less, (your preference), coconut into the cake mix and fold in. I have a mini cupcake pan and I put those cute, little cupcake cups in it. Fill them about 3/4 full and cook around 20 minutes or until done in a 350 degree oven.
2. The frosting came from my mother's old Better Homes and Gardens cookbook.. Here it is following: Cream butter; gradually add about half the sugar, blending well. I used a hand mixer for the blending thoughout this recipe. Beat in 2 tablespoons cream(I used milk, it works just as well) and vanilla. Gradually blend in remaining sugar. Add enough milk(cream) to make of spreading consistency. Next, add in your preference (about 3/4 cup, more or less), coconut and mix in with a spoon. Depending on the amount of frosting you want on the cupcakes, you may want to double this frosting recipe. Oh, a note on the recipe in the cookbook states: For a more creamy frosting, beat in 1 egg instead of first 2 tablespoons cream/milk. After adding remaining sugar, beat in cream for spreading consistency.