Sorry for the sporadic posts, but life happens and I haven't had too much time in the kitchen lately.
I did manage to make some cupcakes for another co-workers birthday, so I thought I would share them with you.
I post more often on Instagram, so follow along if you like.
You can find me @meandmypinkmixer.
I am really loving the addition of pudding in the last few cupcake recipes I have made.
I used it last in my Pistachio cupcakes and was really impressed with the results.
It may become a staple in my future cupcakes recipes :)
This time I even used pudding in the frosting!
Overall I was really pleased with how these coconut cupcakes turned out.
I don't bake with coconut very often, so they were a nice change of pace.
Hope you enjoy them too!
Classic Angel Flake Coconut Cupcakes
1 pkg. yellow cake mix
1/3 C canola oil
1 cup water
2/3 C Angel Flake coconut
1/4 C milk
1 (3.4 oz.) pkg. coconut cream instant pudding
Preheat oven to 350 degrees and line cupcake pans with paper liners.
Prepare cake as directed on box with eggs, oil and water, adding 2/3 cup coconut, 1/4 cup milk and dry coconut cream pudding mix. Using a large cookie scoop, fill cupcake liners.
Bake for 18-20 minutes or until tops spring back when lightly touched.
Cool on a wire rack.
1 (3.4oz) pkg. vanilla instant pudding
1/4 C powdered sugar
1 C milk
1 tub (8 oz.) whipped topping, thawed
2 cups Angel Flake coconut
With a wire whisk, beat vanilla pudding mix, powdered sugar and milk for about 2 minutes.
Fold in whipped cream. Refrigerate until ready to frost cupcakes.
To frost cupcakes, I spooned the cold pudding frosting into a piping bag with a round tip.
Pipe frosting onto cooled cupcakes and sprinkle heavily with coconut.
Refrigerate 1 hour before serving.
Top with a fresh raspberry or other fruit.
Store leftover cupcakes in the refrigerator.
Recipe from Jello.com