Coconut Cherry Cupcakes
Created by Ann Krezmer on February 5, 2014
- Servings: 12
- Prep Time: 30m
- Cook Time: 25m
- Recipe #12028
Ingredients
- CUPCAKES
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 2 tablespoons milk
- 2 large eggs
- 1/2 cup self-rising flour
- 2 tablespoons self-rising flour
- 1/2 teaspoon baking powder
- 1 package (4-serving size) instant coconut pudding mix (dry)
- 2/3 cup flaked coconut, unsweetened
- 4 ounces candied cherries, chopped
- 1/2 tsp cherry extract
- FROSTING
- 1/4 cup butter, room temperature
- 1 1/2 cup confectioners' sugar
- 1 tablespoons milk
- 1 teaspoon cherry extract
- GARNISH
- 12 maraschino cherries (with stems)
- Red sanding sugar
How to Make
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Step 1: CUPCAKES: Preheat oven to 350 degrees F.
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Step 2: Add 12 paper liners to muffin pan.
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Step 3: 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.
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Step 4: 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.
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Step 5: FROSTING: In standing mixer with whisk, beat butter until fluffy. Sift in confectioners' sugar & beat until well combined. Add milk & extract; mix to combine.
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Step 6: With pastry bag fitted with large round tip, swirl frosting onto cupcakes. Garnish each with a maraschino cherry & red sanding sugar.
Nutritional Facts
- Serving Size: 1 (332.2 g)
- Calories 401.4
- Total Fat - 16.7 g
- Saturated Fat - 11 g
- Cholesterol - 65.6 mg
- Sodium - 153.6 mg
- Total Carbohydrate - 63 g
- Dietary Fiber - 4.5 g
- Sugars - 53.8 g
- Protein - 4.5 g
- Calcium - 58.2 mg
- Iron - 4.1 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.1 mg