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coconut cherry cupcakes

(2 ratings)
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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Mmmmmmmmmmmmmmm!

(2 ratings)
yield 12 serving(s)
prep time 30 Min
cook time 25 Min

Ingredients For coconut cherry cupcakes

  • CUPCAKES:
  • 1 stick
    butter, room temperature
  • 1/2 c
    sugar
  • 2 Tbsp
    milk
  • 2 x lg
    eggs
  • 1/2 c
    + 2 tbsp self rising flour
  • 1/2 tsp
    baking powder
  • 1 sm pkg
    instant coconut pudding mix, dry
  • 2/3 c
    coconut, unsweetened
  • 4 oz
    candied cherries, chopped
  • 1/2 tsp
    cherry extract
  • FROSTING:
  • 1/4 c
    butter, room temperature
  • 1 1/2 c
    confectioners' sugar
  • 1 Tbsp
    milk
  • 1 tsp
    cherry extract
  • GARNISH:
  • 12
    maraschino cherries with stems
  • red sanding sugar

How To Make coconut cherry cupcakes

  • 1
    CUPCAKES: Preheat oven to 350 degrees F. Add 12 paper liners to muffin pan. In a standing mixer with paddle, add butter & sugar & beat until light & fluffy. Stir in milk. Add eggs, 1 at a time, until well combined. In another bowl, sift flour, powder & dry pudding; mix to combine. Then fold in coconut & candied cherries. Add extract; mix to combine & bake 20 - 25 minutes or until golden brown. Transfer to a wire rack & cool completely.
  • 2
    FROSTING: In standing mixer with whisk, beat butter until fluffy. Sift in confectioners' sugar & beat until well combined. Add milk & extract; mix to combine. With pastry bag fitted with large round tip, swirl frosting onto cupcakes. Garnish each with a maraschino cherry & red sanding sugar.
  • 3
    RED SANDING SUGAR: http://www.fancyflours.com/product/Sanding-Sugar-Red-Fine-Crystal-4-oz-jar/red-colored-sugar
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