Moist Cranberry Cupcakes

I use one cup of fresh cranberry for these cupcakes...juicing with a Juicer...Add juice in the topping and pulp in the cupcakes. The cupcakes are very moist and yummy...and made from a box of Cake Mix...so easy!

 

For Cupcakes:

• 1 box of White cake mix
• 1 1/3 cup water
• 1/3 cup cooking oil
• 3 eggs
• 1 cup fresh cranberries, coarsely chopped
• 1 cup finely chopped walnuts (or other nuts)

Place cake mix, water, cooking oil and eggs in a large mixing bowl. Whisk with an electric mixer on medium speed until well blend and fluffy. Fold in cranberries and nuts.
Preheat oven to 350 degrees F. Line 24 cupcake liners in muffin pans and lightly spray with no-stick cooking spray.
Scoop cupcake batter evenly into the cupcake liners. Bake for 18 minutes or until a toothpick comes out of center of the cupcake is clean. Cool.

 

For Cranberry Cream Cheese Topping:

• 1 package (8 oz.) cream cheese, at room temperature
• 1 stick butter, at room temperature
• 2 cups powdered sugar
• 1/3 cup cranberry juice
• 1 tsp. vanilla extract

Whisk all topping ingredients together with an electric mixer until smooth. Refrigerator until ready to topping.

Caramel Apple Cupcakes

They are made from boxed Cake Mix...top with cream cheese frosting and caramel syrup...easy and sweet!

Simple ingredients:

• 1 box Yellow Cake Mix
• 3 eggs
• 1/3 cup oil
• 1/3 cup sour cream
• 1-2 large Apple
• 2 Tbsp. lemon juice

Easy to make:

1. Juice the apple with a Juicer. Place apple juice and apple pulp with all the ingredients together in a large mixing bowl. Whisk with an electric mixer or stand mixer on medium speed until well blend and fluffy.
2. Preheat oven to 350 degrees F. Line 24 cupcake liners in the muffin pans. Lightly spray with no-stick cooking spray.
3. Scoop the cake batter evenly into each cupcake liners. Bake 18-20 minutes until a toothpick comes out of center of the cake clean.
4. After cupcakes are cool, top with cream cheese frosting and drizzle with caramel syrup.

Cream Cheese Frosting:

• 1 package (8 oz.) cream cheese, soften
• 1 stick butter, soften
• 2 cups powdered sugar
• 1 tsp. vanilla
• 1 tsp. lemon juice

Whisk all frosting ingredients together with an electric mixer until well blend and creamy, topping the cupcakes as your designs.

Chocolate Cookie Dough Cupcakes

This is not a diet cupcake and that's why it is soooooo yummy...moist chocolate cupcake is filled with a mini chocolate chip cookie dough, and top with vanilla yogurt cream cheese frosting...just eat one a day and stay healthy.

For the cupcakes: (make 36 servings)

• 1 package refrigerated mini chocolate chip cookie dough (48 counts)

Dry ingredients...

• 2 cups sugar
• 2 cups flour
• 3/4 cup coco powder
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt

Wet ingredients...

• 2 eggs
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 1 cup dark roasted black coffee
• 2 tsp. vanilla extract

1. Combine all dry ingredients in a large mixing bowl, mix with an electric mixer on low speed until well blend. (stand mixer is great to do the job right).
2. Add all wet ingredients to the mixed dry ingredients. Whisk on medium speed about 2-3 minutes all ingredients blend well. The batter should be thin.
3. Preheat oven to 350 degrees F. Line cupcake liners in muffin pans and spray with no-stick cooking oil. Place one mini cookie dough in the center of each cupcake liner. Pour the cake batter in each cups 3/4 full.
4. Bake 12 minutes until a toothpick comes out of center of the cupcake is clean. Cool in the pan while preparing the frosting.

Vanilla Yogurt Cream Cheese Frosting:

• 1 package (8 oz.) cream cheese, at room temperature
• 1 stick butter, at room temperature
• 1 (6 oz.) vanilla yogurt
• 2 cups powdered sugar
• Optional: 1/2 cup cookie crumbs

Whisk all frosting ingredients together with an electric mixer until well blend, smooth and fluffy. Pipe on each cupcakes as your designs.

Red Velvet Party

Use one of my favorite Red Velvet Cake recipe, I made 4 different ways:

• 24 cupcakes - take to a birthday party
• 12 minis cupcakes and 6 poppers - take to work to share with my co-workers
• 1 parfait - just for me after dinner :)

Take a little more time to put them together, but it's easy!

For the Cake batter:

• 1 box Red Velvet cake mix
• 1 small box chocolate pudding mix
• 4 eggs
• 1/3 cup sour cream
• 3/4 cup cooking oil
• 1 cup warm water

Mix all above ingredients together in a large mixing bowl with an electric mixer or stand mixer. Whisk until well blend and fluffy.

For Vanilla Yogurt Cream Cheese Frosting:

• 2 packages (8 oz. each) cream cheese, at room temperature
• 2 cups powdered sugar
• 1 (6 oz.) vanilla yogurt
• 1 cup whipped cream

Whisk all topping ingredients together in a medium mixing bowl until well blend and smooth. Set in the refrigerator until ready to use.

For cupcakes:

• Preheat oven to 350 degrees F. Line 24 cupcake liners in muffin pans and lightly spray with no-stick cooking oil. Fill each cupcake liners with the cake batter 1/2 full. Bake for 18 minutes. Remove from oven and cool in the pans.
• Top with Vanilla Yogurt Cream Cheese frosting and decorate with your favorite cake decor.

For mini cupcakes, popper and parfait:

• Preheat oven to 350 degrees F. Lightly spray a 24-counts mini muffin pan with no-stick cooking oil. Fill each cup with 1 Tbsp. of cake batter. Bake for 10 minutes. Cool completely.
• Assemble each popper by using 2 mini cupcakes: cut tops off  each cupcakes horizontally, spread or pipe about 1 Tbsp. frosting on the cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on the frosting. Press lightly.
• Assemble Parfait by using the bottom of each min cupcakes left from popper, layer with yogurt, nuts, cookie crumbs, and frosting top. Place a mini red velvet cake on the top to decorate.

Extra flavor cupcakes:

For chocolate lovers - Fold in 1 cup chopped chocolate chips in the cake batter, give you more chocolate flavor.

For Cheesecake lovers - drop 1 table spoon of basic cheesecake batter in the center of each cupcake batter before bake in the oven. All you need to do is: whisk 1 package (8 oz.) cream cheese, 1/2 cup sugar, 1 egg and 1 tsp. vanilla extract together until smooth. (note: cream cheese and egg should be at room temperature).

Pizza Cupcakes

They are made from pizza dough, not sweet cake mix...and taste like delicious pizza, but in a cupcake shape. It's easy to make and perfect size to serve as appetizers at your party, potluck, even to-go lunches.

Simple ingredients:

• 2 packages of pizza dough mix (I bought from Walmart for 50 cent each)*
• 3-4 pieces cooked chicken tenders ( I bought from Walmart after 9 pm for 50% off)
• 1/2 cup chopped spinach (fresh or frozen, optional)
• 1 jar pizza sauce (only use as you need)
• 1 cup finely shredded mozzarella cheese

Easy to make:

1. Prepare the pizza dough as the directions on the package (only need 1 cup of hot water for each bag).
2. Cut the chicken tender stripes into small pieces. Mix chicken, spinach and pizza sauce in a small bowl. Set aside.
3. Preheat oven to 400 degrees F. Spray non-stick cooking oil over two muffin pans.
4. Divide dough in four pieces. Roll each small dough into a large rectangle roughly 1/4 inch in thickness.
5. Spread chicken mix and cheese evenly across each piece of rolled out dough. Starting from long side of dough, begin rolling the dough up like a cinnamon roll. Pinch ends when done. Slice into 1 1/2 to 2 inch rolls. Place in muffin tins. Sprinkle some mozzarella cheese on the top of each pizza cupcakes.
6. Bake for 15 minutes, or until cheese is bubbling and dough is lightly browned. Serve hot!

Variations:

You may also use other your favorite sauces to make Buffalo chicken cupcakes, Ranch chicken cupcakes, honey mustard chicken cupcakes, or teriyaki chicken cupcakes...they are endless...also may use other kinds of meat, too, such as sausages, peperoni, ground beef, etc. If you use raw meat, be sure to cook them first before putting them together.

* You may also use my Soft Bread Sticks recipe to make the dough instead of store bought pizza dough mix.

Rolo Cupcakes

Rolo is a chocolate candy with soft caramel in the center. I only placed one Rolo in the center of each cupcake. You may place more if you are a caramel chocolate lover.

You will need...

• 1 box of classic white cake mix
• 3 egg whites plus 1 whole egg
• 1/3 cup cooking oil
• 1/2 cup water
• 1/2 cup sour cream
• 24 Rolo candies

Make it...

1. Preheat oven to 350 degrees F. Line 24 cupcake liners in the muffin pans and lightly spray with non-stick cooking oil.
2. In a large mixing bowl, whisk all above ingredients together with an electric mixer on medium speed, about 5 minutes until well blend.
3. Evenly scoop the batter into each cupcake liners. Place 1 Rolo in the center of each cupcake. Bake 15-20 minutes until the toothpick comes out of center of cupcake is clean. Cool before add toppings.

For toppings:
You may simple use the cream cheese topping by whisking together...

• 1 package (8 oz.) cream cheese, soften
• 1 stick butter
• 2 cups powdered sugar
• 1 tsp. vanilla

Then, sprinkle with shaved chocolate and/or coco powder.

Tips:
I don't want to waste the 3 egg yolks...So...I add 2 Tbsp. heavy whipping cream with 3 egg yolks. Whisk over a double boiler on low heat until thicken and cooked. Then, add to the cream cheese topping mixture.

BEST Milk Chocolate Cupcakes

This is the BEST and easy chocolate cupcake...fluffy, light, moist and not super sweet...you will want more than just one! Variations of toppings are endless...roasted marshmallows, cream cheese, butter cream, sprinkle some chopped nuts, or add little coffee flavor, etc.

Simple ingredients for Cupcakes:

• 1 box of Milk chocolate cake mix
• 1 box of chocolate pudding mix (regular size)
• 4 eggs
• 1 cup cooking oil
• 1 cup sour cream
• 1/2 cup milk

Easy make it:

1. Combine all above ingredients in a large mixing bowl. Whisk with an electric mixer (hand or stand mixer) on medium high until all ingredients blend well.
2. Preheat oven to 350 degrees F. Line 24 cupcake liners in the muffin pans. Lightly spray with non-stick cooking oil
3. Evenly spoon the batter into 24 muffin cups. Bake for 20 minutes or until a toothpick comes out of the center of the cake is clean. Set aside to cool while preparing toppings.

Ingredients for Cream Cheese Topping:

• 1 package (8 oz.) cream cheese, softened
• 1 cup powdered sugar
• 1 stick butter (1/2 cup), at room temperature
• 1 cup heavy whipping cream
• 1 tsp. vanilla extract

Make it:

• In a medium mixing bowl, whisk whipping cream on high until foamy and fluffy, gradually add powdered sugar. Continue to whisk until stiff peak. Then, gradually add vanilla, butter and cream cheese and mix until well blended. Chill in the refrigerator for 20 minutes before piping on the cupcakes.

For extra decoration:

• Top with roasted marshmallows, or
• Dip with melted chocolate, or
• Dust with coco powder, or
• Top with a thin layer of my white chocolate mouse
• Sprinkle with your favorite chopped nuts, or
• Just eat them without any topping...they are ONO (yummy)!

Ono S'more Cups

This cute and delicious cupcakes are made from Graham Cracker crumbs. It's a unique dessert to impress your family and friends!

Ingredients: (makes 12 cups)

• 1 cup graham cracker crumbs
• 1/2 tsp. ground cinnamon
• 1/2 cup light brown sugar
• 1/2 cup powdered sugar
• 3 egg whites, at room temperature
• pinch of salt
• 12 large marshmallows
• 1/3 cup chocolate chips

Directions:

1. Place graham cracker crumbs, cinnamon and brown sugar in a food processor, grind to find powder. Set aside.
2. In a stand mixer with a whisk attachment, beat egg whites and salt until foamy (about 30 seconds), slowly add powdered sugar. Continue mixing to a glossy medium soft peaks.
3. Gently fold graham cracker mixture into meringue 1/3 at a time. Once combined, continue to fold until batter has deflated to a glossy. Transfer batter into a disposable pastry bag. Set aside.
4. Preheat oven to 350 degrees F. Line 12 cupcake liners on a muffin pan and spray with non-stick cooking oil. Place one marshmallow in the center of each cup.
5. Snip off the tip of pastry bag, pipe evenly around the marshmallow for each cup. Then, place chocolate chips on the top of graham cracker batter.
6. Bake for 13-15 minutes until marshmallows turn lightly brown. Cool before serving.

Pumpkin Muffins

They taste like Pumpkin Cupcakes, too...moist and fluffy...treats for pumpkin lovers!

Ingredients:

• 2 eggs
• 1 cup sugar
• 2 cups Pumpkin Pie mix
• 1 1/2 cup flours
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. vanilla
• Pumpkin Cream filling

Easy to make:

1. Preheat oven to 350 degrees F. Line 12 cupcake liners in a muffin pan and grease with non-stick cooking oil.
2. In a medium bowl, whisk eggs and sugar together until just blend, add pumpkin pie mix and blend well.  Then, add flour, baking powder, baking soda, salt and vanilla, whisk until just blend. Spoon batter evenly into muffin cups. Drop 1 Tbsp. of Pumpkin Cream filling on the top of the muffin batter, swirl with a toothpick.
3. Bake 25-30 minutes until a toothpick comes out of center of the muffin clean.

Ono Blueberry Muffins

Why buy boxed blueberry muffins from the store? You can make this easily at home and fresh. Best of all for cooking at home, YOU know what you put in it.

Ingredients:

• 2 cups flour
• 1 cup sugar
• 1 Tbsp. Baking powder
• 1/2 tsp. salt
• 2 eggs
•  1 cup milk
• 1/2 cup cooking oil or butter
• 1 tsp. vanilla extract
• 1 1/2 cups fresh blueberries
• Powdered sugar for dusting

Easy to make:

1. Preheat over to 375 degrees F. Line a 12-count muffin pan with paper baking cups. Spray with non-stick cooking oil. Set aside.
2. In a medium mixing bowl, stir all dry ingredients together. Make a well in the center of flour mixture. Set aside.
3. In a small bowl, beat eggs. Stir in milk, cooking oil and vanilla.
4. Add egg mixture all at once to flour mixture. Stir mixture just until moistened (batter should be lumpy). Gently fold in blueberries.
5. Spoon batter evenly into prepared muffin cups. Bake for 20-25 minutes or until tops are golden brown.
6. Dust powdered sugar before serving.

 

Cupcake Danish

Make cheese danish into the shape of the cupcakes. Perfect size with a cup of coffee at anytime.

Simple ingredients:

• 1 can Ready to Use refrigerated crescent rounds
• 1 (8 oz.) package Cream Cheese, soften
• 1/2 cup sugar
• 1 egg
• 1 tsp. vanilla extract

Easy to make:

1. Preheat over to 350 degrees F. Generously grease 8 muffin cups pan, with or without cupcake liners.
2. There are normally 8 crescent rounds in one can. Cut each round in half horizontally.
3. In a small mixing bowl, beat cream cheese and sugar together until smooth, then add egg and vanilla, beat until smooth.
4. Lay half round crescent on the bottom of muffin cup, add 1 Tbsp. Cream Cheese mixture over it. Then, lay another round half. Continue to finish the rest of crescent rounds. Add the rest of the cream cheese mixture evenly over the 8 crescent rounds.
5. Bake 20-25 minutes until the top is golden brown. Dust with powder sugar.

Simple Tiramisu Cupcakes

Ingredients for Ladyfingers:

• 1/2 cup flour or cake flour
• 1/2 tsp. baking powder
• 3 eggs, at room temperature
• 6 Tbsp. powdered sugar
• 1/2 tsp. vanilla extract
• 1/8 tsp. cream of tartar

Directions for ladyfingers:

1. Preheat oven to 400 F. Line a 12 cupcake tin with cupcake liners.
2. Place egg whites in a bowl and beat on high until soft peaks start to form. Slowly add 3 tablespoons of powdered sugar and cream of tartar, continue beating until stiff and glossy.
3. In another bowl, beat egg yolks and remaining sugar. Whip until thick and very pale in color.
4. In a small bowl, whisk together flour and baking powder.
5. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. 
6. Divide and spoon the batter between the cupcake liners.  The cupcake liners will not be filled to the top. 
7. Bake for 8 minutes.

Ingredients for Tiramisu:

• 1 package of cream cheese (8 oz.), soften
• 1 cup of heavy whipping cream
• 1 cup powdered sugar
• 1/2 cup brewed coffee, cool
• Coco powder for sprinkle

1. In a large mixing bowl, whisk cream and sugar until stiff peak form.
2. In another bowl, whisk cream cheese until soft and creamy. Fold in whipped cream and sugar mixture, until blend well. Chill in the refrigerator while preparing the cake bottoms.
3. Use a folk to poke holes in the ladyfinger cake bottoms. Pour about 1 Tbsp. brewed coffee over the cakes. Add more coffee if you like strong coffee taste.
4. Spoon chilled cream cheese mixture over the cake bottom, sprinkle with coco powder. Decorate with you favorite chocolate as you prefer.

Peach Financiers

Financiers are little French cakes made to an unusual recipe, which has a very simple method. Key ingredients are powdered sugar, almond meal, flour, butter and egg white. Because of their low fat content, financiers are best eaten on the day they are baked, service while they are little warm or at room temperature. Store in an airtight container once they are cool, but avoid refrigeration. Just like cupcakes, endless variations are possible.

Simple ingredients:

• 1 1/2 cups powdered sugar
• 1/2 cup flour
• 1 cup almond meal
• 1 1/2 sticks butter, melted
• 6 egg whites
• 1 can (14 oz.) canned peach slices, drained and chopped
• extra powdered sugar for dusting if you prefer

Easy to make:

1. Preheat oven to 350 degree F. Lightly spray non-stick cooking oil on a 12-recess standard muffin pan.
2. Sift sugar and flour into a large mixing bowl, then mix in almond meal.
3. Make a well in the center of the dry ingredients and mix in melted butter. Stir gently until just combined.
4. In another medium mixing bowl, lightly whisk egg whites until frothy. Stir egg whites into almond mixture. Lightly stir in 3/4th of the chopped peach.
5. Spoon mixture evenly into prepared pan. Top each cake with some of the reserved peach.
6. Bake for 25 minutes, or until a toothpaste inserted in the center of a cake tests clean.
7. Cool in pan for 5 minutes, then transfer to a wire rack to cool. Dust with powdered sugar just before serving.

Tips:

• You may use any other your favorite fruits as filling, such as blueberry, strawberry, raisins, cranberry, cherry, apricot, etc.

Leftover Egg Yolks...Make egg crepes...just add

• 1 cup flour
• 1 cup milk
• 1/2 water
• 1/4 stick butter, melted

Mix all ingredients well in a mixing bowl. Pour 1/2 cup of mixture on a lightly oiled crepe pan. Cook on medium heat until both sides turn golden brown.

Steamed Corn Muffins 玉米发糕

You will need...

• 1 cup lukewarm milk
• 1/4 cup sugar
• 1 1/2 tsp. active yeast

In a medium mixing bowl, mix lukewarm milk and sugar, then sprinkle yeast over the milk mixture. Set aside with cover for 5 minutes. Then add...

• 1 cup cornmeal
• 1 cup flour
• 1 cup sugar
• 1/4 cup cooking oil
• 1 egg
• Optional: 1 cup white raisins

1. Mix well together and set aside until double the size.
2. Lightly spray the cupcake molds or puto molds with no-stick cooking oil. Fill the molds 2/3 full with the batter.
3. Steam over the boiling water for 20 minutes.

Makes about 24 muffins.

Red Bean Puto (steamed cupcakes}

You will need...

·         2 Eggs

·         1 1/4 cup Sugar (use 1/4 cup less sugar for less sweet)

·         1 cup Flour

·         1 cup Bisquick

·         1/2 cup milk

·         2 tsp. Baking Powder

·         1/2 cup cooked red mung beans

Make it...

1.     In a medium mixing bowl, mix all ingredients (except red beans) with an electric mixture. Beat on high speed for 3-5 minutes until batter turn smooth. Stir in the cooked red beans and mix well.

2.    Lightly spray the cupcake molds with no-stick cooking spray. Fill the batter into the cupcake molds 2/3 full. I used the Filipino’s Puto cups (plastic cups can be used in a steamer).

3.    Steam over boiling water for 15 minutes or until a toothpick comes out of center clean.

Makes: 24 cupcakes

German Chocolate Cupcakes

Ingredients:

·         1 box German chocolate cake mix

·         1 box chocolate instant pudding, small box

·         1 cup warm  water

·         ¾ cup oil

·         4 eggs

Cream Cheese Frosting:

·         1 (8oz) packages cream cheese, softened

·         1/4 cup butter, softened, (1/2 stick)

·         1 cups powder sugar

·         1 tsp. vanilla extract

·         1 tsp. lemon juice

Directions for cupcakes:

1.    Preheat oven to 350 degrees. Line the wells of two cupcake pans with 24 paper liners.

2.    In a large bowl, mix the cake mix, pudding, water, oil and eggs with an electric mixer on high speed for 2 minutes. Evenly divide the batter between the prepared cupcake liners.

3.    Bake 18-20 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.

4.    To make foresting in a small bowl, mix cream cheese, butter and powder sugar with an electric mixer until smooth. Then, add vanilla extract and lemon juice. Blend thoroughly until creamy. Frost on the top of the cupcakes with a ring, leave the center empty to fill with coconut-pecan frosting.

Coconut-Pecan Frosting: (adopted from www.marthasteward.com)

·         3 large egg yolks

·         1 can (12 ounces) evaporated milk

·         1 1/4 cups packed light-brown sugar

·         1 1/2 sticks (12 tablespoons) butter, cut into small pieces and brought to room temperature

·         1 teaspoon pure vanilla extract

·         1/4 teaspoon salt

·         3 cups sweetened flaked coconut

·         1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped

Directions for coconut-pecan frosting:

1.    Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.

2.    Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.

Servings: 24

Steamed Sponge Cupcakes

Ingredients:

·         3 Eggs

·         1 cup Sugar

·         1 cup Flour

·         1/2 cup milk

·         1/4 cup cooking oil

·         1 tsp. Baking Powder

·         1 tsp. Vanilla extract

Directions:

1.     In a medium mixing bowl, mix eggs and sugar with an electric mixture. Beat on high speed for 5 minutes until batter turn light yellow.

2.    Add rest of the ingredients and mix well.

3.    Fill the batter into the cupcake molds. I used the Filipino’s Puto cups (plastic cups can be used in a steamer).

4.    Steam over boiling water for 12-15 minutes or until a toothpick comes out of center clean.

Steamed Rice Cupcakes 蒸米糕

These are the eggless cupcakes - soft and fluffy.

Ingredients:

• 3 cups Rice Flour
• 1 1/2 cup sugar
• 1 1/2 cup water
• 3/4 cup Flour
• 1 Tbsp. Baking Powder
• 4 Tbsp. Cooking Oil

Optional: 1/2 cup dried cranberries; add food color as you desire.

Directions:

1. In a medium mixing bowl, mix rice floor and sugar, then add water. Mix well with a whisker. Add flour and baking powder to the mixture, mix well. Gradually add 4 Tbsp. cooking oil and mix well. Optional - fold in 1/2 cup dried cranberries, add food color as desire.
2. Boil water in a large steamer. Fill 3/4 full in the Puto cups. Puto cups can be bought in Filipino grocery stores. It is a small plastic cup used to make Puto - Filipino's steamed cake. Steam over boiling water for 12-15 minutes.

Make: 21 servings.

Coconut Cupcakes

Ingredients:

·         1 box white cake mix

·         1 box coconut instant pudding

·         1 cup coconut milk, warm

·         ¾ cup oil

·         4 egg whites

Cream Cheese Frosting:

·         2 (8oz) packages cream cheese, softened

·         1 cup butter, softened (2 blocks)

·         2 cups powder sugar

·         1 tsp. vanilla extract

·         1 tsp. lemon juice

For garnish: sweetened coconut flakes.

Directions:

·         Preheat oven to 350 degrees. Line the wells of two cupcake pans with 24 paper liners.

·         In a large bowl, mix the cake mix, pudding, water, oil and egg whites with an electric mixer on high speed for 2 minutes. Divide the batter between the prepared cupcake liners.

·         Bake 16-21 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.

·         To make foresting in a small bowl, mix cream cheese, butter and powder sugar with an electric mixer until smooth. Then, add vanilla extract and lemon juice. Blend thoroughly until creamy. Frost the cake, and garnish with coconut flakes.

Makes : 24 servings