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Coconut Cupcakes
Makes 36 cupcakes
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Ingredients
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1
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package DUNCAN HINES® Moist Deluxe® Butter Recipe Golden Cake Mix
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3
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eggs
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1
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cup (8 ounces) dairy sour cream
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2/3
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cup cream of coconut
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1/4
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cup (1/2 stick) butter or margarine, softened
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2
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containers (16 ounces each) DUNCAN HINES® Creamy Home-Style Coconut Supreme Frosting
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1. Preheat oven to 375°F. Place paper liners into 36 standard (2-1/2-inch) muffin cups.
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2. Combine cake mix, eggs, sour cream, cream of coconut and butter in large bowl. Beat at low speed with electric mixer until blended. Beat at medium speed 4 minutes. Fill paper liners half full. Bake at 375°F for 17 to 19 minutes or until toothpick inserted into centers comes out clean. Cool in pans 5 minutes. Remove to cooling racks. Cool completely. Frost cupcakes. Garnish with toasted coconut, if desired.
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To toast coconut, spread evenly on baking sheet. Bake at 350°F for 3 minutes. Stir and bake 1 to 2 minutes longer or until golden brown.
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© Duncan Hines® and Moist Deluxe® are registered trademarks of Pinnacle Foods Corp.
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Click here for printable version