Coconut Cream Cupcakes

INGREDIENTS

Cake:

1pkg. yellow cake mix

2-2/3cups  BAKER'S ANGEL FLAKE Coconut (7 oz. pkg.), divided

Filling:

1pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1can  (11 oz.) coconut milk

DIRECTIONS:

HEAT oven to 350°F.

PREPARE cake batter as directed on package; stir in 2/3 cup coconut. Spoon into paper-lined muffin cups.

BAKE 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.

MEANWHILE, beat pudding mix and coconut milk in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to assemble cupcakes.

*You can use an apple corer or a cupcake corer to do this*

Press the corer into the center of the cupcake. Twist gently and pull out the center piece of cake.

Fill a piping bag with your mixture, cut off the tip so you have about a 1cm opening.

(or you can use a piping bag and tip)

Pipe the mixture into the cupcake just until it reaches the top.

Icing:

2 sticks butter, room temperature

8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla or coconut extract

DIRECTIONS:

In the bowl of a standing mixer, cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency.

Finally, We have piped the icing on our cupcakes here but you can spread it on if you feel more comfortable doing so.