Saturday, April 14, 2012
Pina Colada Cupcakes
1 box of white cake mix (batter prepared as directed)
1 box of Island Pineapple Instant Jell-O mix
1-2 containers of either white or vanilla cake frosting
1/2 cup of shredded baking coconut
-Prepare your cake batter in a large mixing bowl as directed on the back of it's box. Stir in the jell-o mix until just about blended, but not quite. Spoon 3/4's of the way into a paper lined muffin pan. Bake as directed on the back of the cake mix box for cupcakes. Once done, remove cupcakes to cool on a wire cookie rack (keeps them from getting 'soggy bottoms'). Meanwhile, for the coconut, preheat the oven to 350*. Thinly spread out the coconut in a light layer on a cookie sheet. Bake it for 5-10 minutes, making sure to watch it very carefully after the first 5 minutes (I like mine to be a light tinge of tan). Once your cupcakes are completely cooled, you can frost them. Spoon the cake frosting into a Ziploc baggie, squeeze it all down into 1 corner and twist of the top to make a carrot shape. Then just snip off a bit of the bottom point and pipe it onto the cupcakes and sprinkle their tops with the toasted coconut. Makes 24. Enjoy!