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CUPCAKES - Chocolate Angel Cupcakes with Coconut Cream Frosting
Nb persons: 24
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Chocolate Angel Cupcakes with Coconut Cream Frosting Taste of Home Ingredients | |
1 package (16 ounces) | angel food cake mix |
3/4 cup | baking cocoa |
1 cup (8 ounces) | reduced-fat sour cream |
1 cup | confectioners' sugar |
1/8 teaspoon | coconut extract |
2-1/2 cups | reduced-fat whipped topping |
3/4 cup | flaked coconut, toasted |
Directions
Prepare cake mix according to package directions for cupcakes,
adding cocoa when mixing.
Fill foil- or paper-lined muffin cups two-thirds full. Bake at
375° for 11-15 minutes or until cake springs back when lightly
touched and cracks feel dry. Cool for 10 minutes before removing
from pans to wire racks to cool completely.
For frosting, in a large bowl, combine the sour cream, confectioners'
sugar and extract until smooth. Fold in whipped topping. Frost
cupcakes. Sprinkle with coconut. Refrigerate leftovers.
Yield: 2 dozen.
© Taste of Home 2014
Recipe uploaded with Shop'NCook for iPhone.
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