Made with

Fiesta Tropicalé Coconut Milk, Fiesta Tropicalé Sweetened Shredded Coconut

SERVINGS

16 cupcakes

PREP TIME

45 minutes

INGREDIENTS

For the Coconut Cupcakes

• 12 - 16 cupcake liners in a cupcake tin

• 1 can Fiesta Tropicalé Coconut Milk

• 1 1/2 cup flour

• 1/2 teaspoon baking soda

• 1 1/4 teaspoon baking powder

• 1/2 teaspoon salt

• 2  eggs

• 3/4 cup granulated sugar

• 1/4 cup vegetable oil

• 1 teaspoon coconut extract

• 1 teaspoon almond extract

• 1/2 cup buttermilk

For the Coconut Buttercream Frosting

• 8 Tablespoons (1 stick butter), softened

• 1 1/2 cups powdered sugar

• 1 teaspoon coconut extract

• 1/2 teaspoon vanilla extract

• 2 cups Fiesta Tropicalé Sweetened Shredded Coconut, lightly toasted

• Easter candy (mini eggs, jelly beans, chocolate eggs)

HOW TO MAKE IT

For the Coconut Cupcakes

1. Let unopened can of coconut milk sit without shaking. Carefully open can (do not stir coconut milk) and scoop out  3/4 cup of the thick cream. Set aside.

2. Sift together flour, baking soda, baking powder and salt in a bowl. Set aside.

3. Using a mixer, combine eggs and sugar. Add vegetable oil, coconut extract and vanilla extract. Beat until combined.

4. Gradually add the flour mixture, buttermilk and coconut cream, alternating and beating until fully combined.

5. Fill cupcake liners around 3/4 full and bake for 15-17 minutes. Let cool and transfer cupcakes to cooling rack to cool completely.

For the Coconut Buttercream Frosting

1. Using a mixer, cream butter until light and fluffy. Gradually add sugar and beat thoroughly between each addition.

2. Add coconut extract and vanilla extract. Beat until mixture is light and fluffy.

3. Spread frosting on the top of each cupcake.

4. Place toasted coconut on a platter and press the top of each frosted cupcake into the toasted coconut. 

5. Top with 2 - 3 pieces of Easter candy. Enjoy!