Almond Joy Cupcakes

I jumped at the chance to whip out my mixer and make these cupcakes for my friend Leah’s birthday. I mean, 25… she totally needs special cupcakes!

 

These have an awesome coconut frosting, enjoy!


You’ll need:
For the Cake:
1 box of chocolate cake mix
1 1/4 cups of coconut milk
1 cup sweetened shredded coconut
1/2 cup vegetable oil
3 eggs

For the Coconut Frosting:
2 sticks of butter
3/4 cups of shortening
8 cups of powdered sugar
1/2 cup of coconut milk

This recipe is adapted from: Cookies and Cups

 


First, start by adding the chocolate cake mix to a mixing bowl. Then add in the 3 eggs.

Preheat oven to 350 degrees.


Then add in the shredded coconut.


Next add in the vegetable oil.


Then the coconut milk…


Now mixy mixy!


Pour the batter into cupcakes and bake at 350 degrees for 15-20 minutes or until they pass the toothpick test.

While those are baking, it’s onto the coconut frosting!


Rinse out the mixing bowl and add in the powdered sugar and butter.


and the shortening…


Turn on the mixer and… POOF! Powdered sugar everywhere! haha remember to start on a low setting to avoid this mess.


Good thing Mimi was there to help clean up!


As you’re mixing, pour in a little coconut milk at a time until you get the consistency you’re looking for. Use anywhere between 1/2 cup and 3/4 a cup.


And there you have it, coconut frosting. Easy as pie… now I want pie.


Ok the cupcakes should be about done… let them cool completely before frosting.


Time to frost these babies!


Yes, these were good.


Top with whole almonds.


Gorgeous little cupcakes!


Trying out new angles on the DSLR… aka my fancy camera.


Happy Birthday Leah!

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Natalie Paramore

The places I go, the things I do and what I eat.

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