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ITALIAN CREAM CUPCAKES
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| INGREDIENTS Cupcakes: | |
| 1 box | French Vanilla cake mix |
| 1 stick | butter, melted |
| 4 | eggs |
| 1/2 cup | cream of coconut |
| 1/2 cup | water |
| 3/4 cup | pecans, finely diced |
| 1 1/2 cups | sweetened shredded coconut |
| Frosting: | |
| 1 stick | butter, slightly softened |
| 8 oz block | cream cheese, slightly softened |
| 4 Tablespoons | Cream of Coconut |
| 3 cups | powdered sugar |
1 cup coconut and 1/2 cup pecans, combined (for garnish…I toasted mine on the stove but this is optional)
INSTRUCTIONS:
1. Preheat oven to 350. Line 24 muffin tins with cupcake liners.
2. In the bowl of a mixer, combine cake mix, butter, eggs, cream of coconut, and water. Beat on low speed for about a minute. Scrape sides of bowl and increase speed to medium high and beat for another minute. Fold in coconut and pecans.
3. Fill muffin cups 2/3 full. Bake for 12-15 minutes or until tops spring back when lightly touched. Place on a cooling rack until completely cool.
4. In the bowl of a mixer, beat butter, cream cheese, and cream of coconut until combined. Slowly add powdered sugar and beat on low until just combined. Increase speed to high and beat for a minute and half. Frost cupcakes and top with coconut and pecans.
Notes:
If you want to top your cupcakes with TOASTED coconut and pecans, just place them in a cold pan on the stove. Turn the heat to medium and stir constantly, keeping a close eye on it. Once it starts to brown, remove from heat and let cool.
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