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Almond Coconut Cupcakes with shaved coconut on top Zoom

Almond Coconut Cupcakes


Perfect for springtime, the flavor of these almond coconut cupcakes is a bit tropical, and completely irresistible. Make them for family and friends on special occasions, or simply for everyday. Perfect with your afternoon coffee or for dessert.
Makes: About 24 cupcakes
Skill Level: Beginner

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Step 1

Preheat oven 350°F.

Prepare muffin pans with baking cups.

Step 2

In large bowl, beat cake mix, coconut milk, vegetable oil, eggs and almond extract with electric mixer on low speed 30 seconds. Increase speed to medium and beat 2 minutes. Divide batter evenly among baking cups, filling about 1/2 full.

Step 3

Bake 16-18 minutes or until toothpick inserted in center of cupcakes comes out clean. Cool in pans on cooling grid 5 minutes. Remove cupcakes from pans; cool completely on cooling grid.

Step 4

For icing, in large bowl, beat shortening and butter with electric mixer until smooth. Gradually add sugar, 1 cup at a time, beating well after each addition. Add coconut milk and almond extract; beat on medium speed until light and fluffy. Fit decorating bag with tip 2A and pipe mounds of icing onto cupcakes. Gently pat coconut onto icing.

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Ingredients

Products

Imitation Almond Extract (1 teaspoon for cake, 1/2 teaspoon for icing)

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white cake mix

1 package white cake mix (15.25 oz)

canned coconut milk

canned coconut milk (1 cup for cupcakes, 1/4 cup for icing)

vegetable oil

1/2 cup vegetable oil

Eggs

3 Eggs

solid vegetable shortening

3/4 cup solid vegetable shortening

butter, softened

3/4 cup butter, softened (1-1/2 sticks)

confectioners' sugar

6 cups confectioners' sugar (about 1-3/4 lb)

sweetened flaked coconut

1 cup sweetened flaked coconut

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Almond Coconut Cupcakes is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Great Recipe I tried this recipe a month ago. I am glad I did. I got so many compliments on them. The cupcakes were moist and best of all delicious. Easy to make.
Date published: 2017-11-07
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