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GINGER-COCONUT CUPCAKES
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Source: Duncan Hines
| These ginger-coconut confections have a kiss of starfruit and are topped with a cloud of fluffy, ginger whipped cream and an elegant starfruit garnish. Cupcake Ingredients: | |
| 1 box | Duncan Hines Moist Deluxe |
| Classic White Cake Mix | |
| 1 box | Instant Coconut |
| Cream pudding mix | |
| 4 | eggs |
| 1/2 cup | vegetable oil |
| 3/4 cup | water |
| ¼ c. | starfruit juice |
| ¾ teaspoon | ground ginger |
| 1 teaspoon | vanilla extract |
| Ginger Cream: | |
| 1 1/2 cups | heavy whipping cream |
| 1/4 cup confectioners’ sugar | |
| 1 teaspoon | vanilla |
| 1/4 teaspoon | ground ginger |
| Garnish: | |
| Sliced starfruit | |
| Toasted coconut flakes or | |
| Finely chopped candied ginger | |
Cupcakes:
Preheat oven to 350 degrees.
Combine cake mix, pudding mix, and eggs.
Mix well.
Add remaining cupcake ingredients and beat on medium speed for 2 minutes.
Place liners in pans.
Scoop batter into liners until each is 2/3 full.
Bake 12-15 minutes or until lightly golden.
For ginger whipped cream:
Using an electric mixer, beat the cream until it holds stiff peaks.
Add sugar, ginger and vanilla and continue to mix until fully incorporated.
Top cooled cupcakes with whipped cream mixture.
Garnish and serve.
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