Big Coconut Icebox Cupcakes

Nancy Allen

By
@mawmawnan

I took a Coconut Icebox cake & frosting recipe and made cupcakes out of it. I chilled them in the frig for several hours and we had a great dessert!


Featured Pinch Tips Video

Comments:

Serves:

11 large cupcakes

Prep:

25 Min

Cook:

20 Min

Method:

Bake

Ingredients

10 or 11 large
paper liners for larger cupcake pans
1 pkg
plain white or french vanilla cake mix (duncan hines)
1 1/3 c
coconut milk or whole milk
2 Tbsp
vegetable oil
3 large
eggs
2 Tbsp
coconut or almond extract
2 c
sugar
2 c
(16oz.) sour cream
1 pkg
(12oz.) frozen unsweetened grated coconut, thawed

Directions Step-By-Step

1
Place your rack in the center of the 350 degree oven. Place 11 large sized paper liners in a large sized cupcake pan. Set the pans aside.
2
Prepare the cupcake batter; Place the cake mix, coconut milk, oil, eggs, and flavoring in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
3
Increase the mixer speed to medium and beat 2 minutes more, scraping sides again. The batter should be blended well. Fill each cup 2/3's full of batter and place the pan in the preheated oven.
4
Bake the cupcakes until lightly golden,nicely domed and spring back when pressed lightly with your finger about 18 to 20 minutes. When done remove from oven and let them cool 5 minute and then transfer to a cooled cookie sheet for cooling and frosting.
5
Frosting-Combine the sugar, sour cream and thawed coconut in a medium bowl. Let the mixture rest in the refrigerator 1 hour to dissolve the sugar, stirring occasionally. Frost your cooled cupcakes and place them in the refrigerator 2 hours. Leftovers can go into a rubbermaid container with a lid.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American