Photo by Kathy Long |
No food history today, my friends. If you would like to be a guest on Christine's Pantry contact me at christinespantry@gmail.com. We would love to have you here. Today's guest is Karen Long Cox. Karen doesn't have a blog. I know you will enjoy it. Thank you very much Karen for sharing your recipe. Thank you to all for being a part of Christine's Pantry.
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Lemon-Filled Coconut Cupcakes
Ingredients:
- 1 ½ cups sweetened shredded coconut
- 1 (18.25 oz.) pkg yellow cake mix (recommended: Duncan Hines)
- 1 (4-serving size) pkg instant lemon pudding & pie filling mix (recommended: Jell-O)
- 3 eggs
- 1 ½ cups coconut milk
- 1/3 cup vegetable oil
- ¼ teaspoon yellow food coloring
- 2 (12-ounce) containers whipped cream whipped frosting (recommended: Betty Crocker)
- ¾ cup prepared lemon curd
- 1 teaspoon imitation coconut extract
Directions:
Preheat the oven to 350 degrees F. Line 24 (2 ½-inch) muffin cups with paper liners: set aside.
Spread 1 cup coconut on a baking sheet. Toast for 6-8 minutes or until golden brown. Cool completely on wire rack.
In a large mixing bowl, combine cake mix, pudding mix, eggs, coconut milk, oil & yellow food coloring; beat with an electric mixer on low for 30 seconds. Scrape down the side of bowl, Beat on medium for 2 minutes more. Spoon the batter into the prepared muffin cups, filling each about ¾ of the way full. Bake for 15-20 minutes or until a toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups & cool completely on wire rack.
For Lemon Filling:
In a medium bowl, stir together ½ cup whipped cream frosting & the lemon curd until combined.
With a sharp knife, make a ½-inch slit in the top center of each cooled cupcake. Place lemon filling in a disposable piping bag; snip a small end of one corner of the bag, & pipe filling into cupcakes.
In a medium bowl, stir the coconut extract into the remaining whipped cream frosting & frost the cupcakes.
Toss together the toasted coconut & the remaining ½ cup untoasted coconut. Sprinkle the coconut mixture over the frosted cupcakes.
(As a side note, Karen put the coconut inside the cupcake mix instead toasting it & putting it in the frosting)
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Thanks to you Christine for sharing with us karen's lemon filled coconut cupcakes.Its coco-nutty. Delicious!
ReplyDeleteI've been craving sweets all day. This post isn't helping. They look great though!
ReplyDeleteThese are so pretty--I love the lilac frosting!
ReplyDeleteI've never had lemon filled coconut cupcakes before, definitely bookmarking these for future reference. Thanks for guest posting Karen =]
ReplyDeleteI love the lemon and coconut combination! the cupcakes look gorgeous C!
ReplyDeleteHi Karen and Christine - what a nice recipe and thank you for sharing! Sometimes the doctored box cakes mixes are the absolute best!
ReplyDeleteYUM, coconut and lemon are so delicious together! They look gorgeous as well :) Have a great day!
ReplyDeleteI love lemon cupcakes and these look so yummy! And I am always looking for new ways to doctor-up cake mixes!
ReplyDeleteWhat a nice idea to combine lemons and coconut. I bet these cupcakes tastes great!
ReplyDeleteThis is so gorgeous, beautiful outcome and love the colors.
ReplyDeleteLove lemon love coconut.Whole recipe isdelicious.Great guest you have chosen:))
ReplyDeleteLemon and coconut do make for a tasty treat! Lovely colorful presentation also. Well done Karen.
ReplyDeleteThese cupcake sounds awesome. Love the addition of coconut. I bet it tastes fabulous. Happy Thanksgiving to you & your family, Christine. Enjoy & have loads of fun.
ReplyDeleteBlessings, Kristy
Well aren't they colourful little cakes? They look lovely and I bet they tasted fantastic.
ReplyDeleteOh yum. These sound great. I love non-traditional cupcakes! I will have to try this out!
ReplyDeleteOooh sounds really, really good...and they look so pretty! Fabulous job, Karen!
ReplyDeletexoxo,
Tammy
Love this combination--they look yummy!
ReplyDeleteHi My little Space,
ReplyDeleteThank you! Have a wonderful Thanksgiving. Enjoy!
Thank you to all for the warm comments. You mean the world to me.
ReplyDeleteThanks Karen!
ReplyDeleteSo pretty! :) Have a great weekend, Christine.
ReplyDeleteLemon anything tops my list. Add coconut and I'm a happy camper!
ReplyDeleteHi Jennifer,
ReplyDeleteHave a wonderful weekend! Thanks! :-)
So pretty! Simply love the lemon curd.
ReplyDeleteThanks, Christine and Karen.
Lemon and coconut is such a magical combo!
ReplyDeleteI love anything with coconut so this caught my eye. Looks great.
ReplyDelete