Lemon Coconut Cream Cupcakes With Coconut Cloud Frosting
Submitted by: cherresweets (see all recipes) | Source: CherreSweets
- Servings: 24 cupcakes
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 90 minutes
Ingredients:
| For The Cake: | |
| 1 box | Lemon Cake Mix |
| 1 pkg | Lemon Instant Pudding |
| 1 cup | Creme De Cacao |
| ¼ cup | Oil |
| 8 oz | Sour Cream |
| 2 tsp | Coconut Extract |
| For The Frosting: | |
| 1½ cups | Whipping Cream |
| 8 oz | Cream Cheese |
| 1¾ cups | Confectioners Sugar |
| ⅛ tsp | Salt |
| 2 tsp | Coconut Extract |
| 1 tsp | Vanilla Extract |
Directions:
LEMON COCONUT CREAM CUPCAKES:
I use a kitchenaid mixer for all my baking and typically beat cupcakes & cakes until they’re super stiff. I did that for this recipe and then filled cupcake liners 3/4 full and popped into a 350 degree oven for 20 minutes or so.
The main key is to check often after the 15 minute mark and do the usual tests: Is the top dry and springy to the touch? Does a toothpick inserted in the center come out dry? Are the edges just starting to turn golden?
I removed from the oven, cooled on a wire rack for 45 minutes or so then put in an airtight container until I frosted them in the AM.
COCONUT CLOUD FROSTING:
Again, use the kitchenaid. Put the mixing bowl and the whipping attachment in the freezer overnight to ensure that they’re cold. Cream doesn’t whip well in warm bowls.
Whip the cream until stiff peaks form.
In a separate bowl, cream the cream cheese and remaining ingredients until very smooth, beat to incorporate air until it’s light and fluffy. About the consistency of marshmallow fluff.
Carefully fold the 2 bowls together, do not overmix or you’ll lose volume.
Add frosting to a piping bag, frost cupcakes, and sprinkle each with a bit of coconut.
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