https://www.wilton.com/coconut-cupcakes/WLRECIP-171.html
Wilton
Coconut Cupcakes Recipe
Take a trip to the islands with our Coconut Cupcakes; the batter is laced with coconut extract and shredded coconut.
Makes:
About 24 cupcakes
Skill Level:
None
Additional Information
Step 1
Preheat oven to 350°F. Line standard muffin pan with baking cups. In large bowl, combine cake mix, water, eggs, oil and coconut extract; beat with electric mixer 2 minutes. Fold in shredded coconut. Spoon into baking cups. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
Step 2
Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.
Ingredients
Products
1 pkg (18.25 ounces) white cake mix ((no pudding in mix))
1 1/3 cups water
3 eggs
1/3 cup vegetable oil
1 teaspoon coconut extract
1 cup coconut (flaked or shredded)
Coconut Cupcakes is rated
out of
5 by
3.
Rated 5 out of
5
by
Nan9 from
If you're a coconut lover like I am these are absolutely delicious!
Date published: 2011-05-19
Rated 2 out of
5
by
jalurao from
I used this recipe for a cake in two 8 inch round pans. It came out just fine. My only complaint is that it tastes like a box cake. It's way to obvious that it's not from scratch and that isn't the taste I'm looking for.
Definitely good if you just want a quick coconut cake. But, if you are looking to impress anyone, this isn't it. I'm still searching for a good from scratch recipe. :)
Date published: 2011-01-26
Rated 4 out of
5
by
doctor bob's goodies from
made these for our sons wedding reception, these were a hit.
Date published: 2010-12-02