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
Backordered:
Expected ship date: 12/22/18
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)
