Coconut Cream Mini Cupcakes

Before a recent visit home to see my family, I may have promised to make cupcakes, specifically coconut cream cupcakes! My mom loves coconut cream anything, and apparently so do several other people I know! This made it an easy choice when it came down to what flavor to make for the 4th of July. Additionally, since I was going to a party, minis were the natural choice for a "finger food" type dessert. That, and well...cupcakes are pretty much one of the best desserts ever invented! 

Enjoy the recipe!

*Note: As a general rule, I prefer not to use cake mixes when I make cupcakes. I don't have anything against boxed cake mixes, I just enjoy the challenge and satisfaction of making everything from scratch! However, due to time and the nature of the event, I caved in this time and used one. No complaints though, because the end product turned out great! 

Coconut Cream Mini Cupcakes

Recipe makes 4-5 dozen mini cupcakes. 

Cupcakes:

1 box Pillsbury White Cake Mix

4 eggs

2/3 c. butter, melted and cooled to room temperature

1 c. milk

1 pkg. coconut cream pudding mix

2-3 t. coconut flavoring

Directions:

1. In a large bowl, combine the cake mix, eggs, butter, milk, pudding mix and coconut flavoring until thoroughly mixed. 

2. Place mini cupcake papers into the mini cupcake pan. Use a small cookie scoop to spoon cupcake batter into the pan. 

3. Bake at 350 for approximately 12 minutes, or until cupcakes are lightly golden and a toothpick inserted in the middle comes out clean. Let cool, before frosting. 

*Note: I used a Pillsbury mix, if another kind is used simply add 1 more egg than the directions state, substitute the oil for butter and double the amount, substitute milk for the water, and bake according to the suggested temperature. 

Coconut Buttercream:

1/2 c. shortening

1/2 c. (1 stick) butter

4 c. powdered sugar, preferably sifted

2-3 T. milk or heavy whipping cream

approx. 2 t. of coconut flavoring (add to taste)

Shredded coconut for decorating

Directions:

1. Beat shortening and butter in a large bowl, until combined.

2. Add in powdered sugar in 1 cup increments. When mixed, add in the milk or heavy whipping cream and the coconut flavoring and combine.  (Do not over mix, this will cause the buttercream to melt and weaken.) 

3. Prepare a piping bag. Also prepare coconut topping, by adding a generous amount to a plate or bowl.  Spoon the buttercream into the bag and frost each cupcake. After each cupcake is frosted, roll the top in the bowl of shredded coconut.