big coconut icebox cupcakes
(1 rating)
I took a Coconut Icebox cake & frosting recipe and made cupcakes out of it. I chilled them in the frig for several hours and we had a great dessert!
(1 rating)
yield
11 large cupcakes
prep time
25 Min
cook time
20 Min
method
Bake
Ingredients For big coconut icebox cupcakes
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10 or 11 lgpaper liners for larger cupcake pans
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1 pkgplain white or french vanilla cake mix (duncan hines)
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1 1/3 ccoconut milk or whole milk
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2 Tbspvegetable oil
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3 lgeggs
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2 Tbspcoconut or almond extract
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2 csugar
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2 c(16oz.) sour cream
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1 pkg(12oz.) frozen unsweetened grated coconut, thawed
How To Make big coconut icebox cupcakes
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1Place your rack in the center of the 350 degree oven. Place 11 large sized paper liners in a large sized cupcake pan. Set the pans aside. -
2Prepare the cupcake batter; Place the cake mix, coconut milk, oil, eggs, and flavoring in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
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3Increase the mixer speed to medium and beat 2 minutes more, scraping sides again. The batter should be blended well. Fill each cup 2/3's full of batter and place the pan in the preheated oven.
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4Bake the cupcakes until lightly golden,nicely domed and spring back when pressed lightly with your finger about 18 to 20 minutes. When done remove from oven and let them cool 5 minute and then transfer to a cooled cookie sheet for cooling and frosting.
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5Frosting-Combine the sugar, sour cream and thawed coconut in a medium bowl. Let the mixture rest in the refrigerator 1 hour to dissolve the sugar, stirring occasionally. Frost your cooled cupcakes and place them in the refrigerator 2 hours. Leftovers can go into a rubbermaid container with a lid.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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