Pineapple Coconut Cupcakes
Dec 26, 2013 16:55:16 GMT -5
Post by PurplePuppy on Dec 26, 2013 16:55:16 GMT -5
Pineapple Coconut Cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 24
Ingredients
For the cupcake:
1 yellow cake mix
20oz can crushed pineapples with juice
For the Frosting:
4 oz cream cheese (I used 1/3 less fat)
2 Tbsp skim milk
1 Tbsp honey
1 tsp rum extract
1/4 cup crushed pineapple, drained well
1 cup toasted coconut
8 oz cool whip (fat free)
Instructions
In large bowl, mix yellow cake mix with crushed pineapple and juice. Fill cupcakes about 2/3 full. Bake in a 350 degree oven for 18-20 minutes. Cool.
I toast my own coconut and store in a ziploc for later use. To make, on cookie sheet spread out 10oz bag of unsweetened coconut flakes. Bake in a 300 degree oven for 20 minutes, stirring every 5 minutes.
To make frosting, beat cream cheese, milk, honey and rum extract. Fold in pineapple and 1/2 cup toasted coconut. Add cool whip. Frost each cupcake and sprinkle on some of the reserved coconut. Enjoy cold.
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 24
Ingredients
For the cupcake:
1 yellow cake mix
20oz can crushed pineapples with juice
For the Frosting:
4 oz cream cheese (I used 1/3 less fat)
2 Tbsp skim milk
1 Tbsp honey
1 tsp rum extract
1/4 cup crushed pineapple, drained well
1 cup toasted coconut
8 oz cool whip (fat free)
Instructions
In large bowl, mix yellow cake mix with crushed pineapple and juice. Fill cupcakes about 2/3 full. Bake in a 350 degree oven for 18-20 minutes. Cool.
I toast my own coconut and store in a ziploc for later use. To make, on cookie sheet spread out 10oz bag of unsweetened coconut flakes. Bake in a 300 degree oven for 20 minutes, stirring every 5 minutes.
To make frosting, beat cream cheese, milk, honey and rum extract. Fold in pineapple and 1/2 cup toasted coconut. Add cool whip. Frost each cupcake and sprinkle on some of the reserved coconut. Enjoy cold.