Coconut Cream Cupcakes

This past Thursday was the official last day of the 2012-2013 school year. I know there is no need to explain any teacher’s excitement over the start of summer. I, for one, am probably most excited about not having to wear pants until August. I’m not a huge fan of pants in the first place and it is way too hot to wear them during a Texas summer. You have to understand that I’ve never been required to wear them before- my schedule has always revolved around dance, the gym, or the pool. So yes…that was the highlight of my week.

Of course as soon as one job ended, another began with hosting a baby shower on Friday. Hosting translates to baking. This happen to be a joint shower celebrating two momma-to-bes. Each momma got to pick a flavor and one of those was coconut (You get to find out the other flavor next week!). Now I have to say that I NEVER use cake mixes, I always bake from scratch. But due to my last minute planning combined with the whirlwind of end of year tasks, I ended up with this doctored cake mix recipe from Your Cup of Cake. I’m okay with it because it’s doctored, though I fully intend on developing a non-cake mix version. Also, after talking with several moms at the shower, it seems that they are huge fans of the doctored cake mix recipes because it’s easier and takes less time. These cupcakes are so light and fluffy!! There is a definite coconut flavor, but it doesn’t overtake the whole cake. The chocolate ganache balances out the fruity sweetness of the coconut. Perfect for kicking off summer!

Coconut Cream Cupcakes
Coconut Cream Cupcakes

Coconut Cupcake (from Your Cup of Cake)

  • 1 box white cake mix
  • 4 egg whites
  • 1/3 cup oil
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 3/4 cup canned coconut milk
  • 3/4 cup sour cream
Preheat oven to 350 degrees. Whisk together eggs whites, oil, coconut extract, vanilla extract, coconut milk and sour cream until smooth. Gradually add cake mix and beat until well mixed. Fill cupcake liners 3/4 full and bake for 20-22 minutes, or until it passes the toothpick test.
Coconut Cupcakes
Coconut Cupcakes
Chocolate Ganache
Make one batch of chocolate ganache using vanilla instead of whiskey. Once the cupcakes are cool, dip them in the chocolate completely covering the top of the cupcake.
Dipped in chocolate ganache
Dipped in chocolate ganache
Coconut Cream Frosting
  • 1/2 cup butter, softened
  • 8 oz cream cheese, softened
  • 1 1/2 teaspoon coconut extract
  • 5 cups powdered sugar
  • coconut milk to thin out frosting if needed (I had some leftover from the cupcakes)
  • shredded coconut to garnish
Assembly Line
Assembly Line

Beat the butter, cream cheese, and coconut extract together. Gradually add the powdered sugar one cup at a time. Use the coconut milk to thin out the frosting to reach the consistency you need. Sprinkle the shredded coconut on top of the cupcake.


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