Coconut and Almond Cupcakes
Minutes Prep time: 40
Minutes Total time: 90
Servings: 24
Difficulty: Intermediate
Minutes Prep time: 40
Minutes Total time: 90
Servings: 24
Difficulty: Intermediate
3/4 cup low fat evaporated milk
3/4 cup granulated sugar
1/3 cup unsalted butter, cubed
3 egg yolks
1 teaspoon vanilla extract
3 cups sweetened flaked coconut
1 pkg (18 oz each) Duncan Hines® Dolly Parton's Southern Style Coconut Cake Mix
1-1/2 cups whole milk
10 tablespoons unsalted butter, melted
4 eggs
1 container (16 oz each) Duncan Hines® Dolly Parton's Chocolate Buttercream Frosting
1/2 cup sliced almonds
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 75 mg | 7% |
Carbohydrate | 41 g | 14% |
Cholesterol | 76 mg | 25% |
Total Fat | 19 g | 30% |
Iron | 1 mg | 4% |
Calories | 354 kcal | 18% |
Sodium | 282 mg | 12% |
Protein | 4 g | 7% |
Saturated Fat | 11 g | 53% |
Sugars | 32 g | 3% |
Vitamin C | 0 |
Preheat oven to 350°. Line two 12-count cupcake pans with paper liners. Set aside.
FILLING: In a small pot, combine evaporated milk, sugar, 1/3-cup butter, and egg yolks. Heat over medium heat, stirring frequently, until mixture is thickened & bubbly and coats the back of a spoon (about 15 minutes). Remove from heat and cool 2 to 3 minutes while continuing to stir. Stir in vanilla extract and shredded coconut. Transfer filling to small bowl, cover with plastic wrap and refrigerate.
CUPCAKES: Whisk cake mix, milk, 10 tablespoons melted butter, and eggs together in large bowl until well blended, about a minute. Divide batter evenly between cupcake liners (about 1 1/2 tablespoons per liner), then bake 18 to 20 minutes or until toothpick inserted in centers of cupcakes come out clean. Remove from oven and cool on wire rack in pans for 15 minutes, then remove cupcakes from pans and cool completely on wire racks.
Using a small paring knife, cut out the center of each cupcake then remove extra cake from the reserved tops. Fill each cupcake with about 1 tablespoon of chilled coconut filling, then top with reserved trimmed cupcake tops. Frost cupcakes with chocolate buttercream frosting, then top with sliced almonds (about 1/2 teaspoon each cupcake). Serve coconut and almond cupcakes.
Coconut and Almond Cupcakes