Recently, I made 2 different batches of cupcakes for a party (one a simple French Vanilla box mix and the other was an Italian Cream recipe). Here's what you need to make your own Italian Cream Cupcakes...
For the Cupcakes-
- 1 box French Vanilla cake
- 1/2 cup butter
- 4 eggs
- 1/2 cup water
- 1 cup shredded coconut
- 3/4 cup pecans diced
- 1/2 cup coconut milk
For the Frosting-
- 1/2 cup butter
- 1 package of cream cheese
- 5 Tablespoons Coconut Milk
- 6 cups powdered sugar
- Crushed pecan and toasted coconut for garnish
INSTRUCTIONS-
Preheat oven to 350. Combine cake mix, eggs, butter, water, and coconut milk. Beat until well blended. Slowly add your crushed pecans and coconut! Fill your cupcake liners and bake for 11-14 minutes.
To toast your coconut, just lay a layer of coconut shreds on a cookie sheet and bake until lightly browned!
(makes 24 regular size cupcakes)
For the frosting, beat butter, cream cheese, and coconut milk. Slowly add in your powdered sugar while beating. Frost the tops flat and then dip them in your toasted coconut and pecan mixture!
You're done! Woohoo! Have a fantastic weekend everyone :) I'm working on a project for our bedroom this weekend and maybe hitting some garage sales tomorrow morning. It's going to be a blast!
P.S If you're interested in reading it, I did an interview with The Vagabond Studio and you can check it out right HERE!
