Mini Coconut Caramel Cupcakes Recipe
Additional Information
Step 1
Preheat oven to 350°F. Line mini muffin pans with mini baking cups.
Step 2
For cupcakes, prepare cake mix according to package instructions adding Salted Caramel and Warm Cinnamon Graham Flavors. Divide batter evenly into baking cups, about 2/3 full.
Step 3
Bake 10-12 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
Step 4
For icing, beat shortening and butter with electric mixer on medium speed until light and fluffy. Add Toasted Coconut Flavor, Salted Caramel Flavor, Cinnamon Graham Flavor and Vanilla Custard Flavor; beat until combined. Gradually add confectioners? sugar, one cup at a time, beating well on medium speed until combined. Add milk and beat until light and fluffy.
Step 5
Remove center of cupcake with coring tool or paring knife. Using tip 1A, fill cupcakes with small amount of icing. Finish cupcake with small swirl of icing.
Products
This item is currently not available.
Cupcakes
1 package (16.5 ounces) devil's food cake mix
ingredients to prepare mix
1/2 teaspoon salt
Icing
1 cup solid vegetable shortening
6 tablespoons butter, softened
5 1/2 cups sifted confectioners' sugar
2-3 tablespoons milk
Products
Mini Muffin Pan
large bowl
Mixing spoon
Toothpick
Rubber Spatula
Paring Knife (or coring tool)
