Welcome to Cooking for Lazy People, a new feature on my blog with almost coherent recipes that are almost certainly stolen from people I know. Basically, I make things that look impressive but are quite easy to make. Today: coconut cupcakes!
My friend/coworker and I made these for another coworker’s late August birthday. Birthday girl loves coconut, so we doubled-down for this “recipe.” All the credit goes to formerly mentioned friend, as she is the true Betty Crocker. I stood by and watched for most of this, mixed a little and jumped in to frost at the end.
Here’s what you need:
- Boxed white cake mix – we used Duncan Hines which required the following three ingredients
- 3 eggs
- cup water
- 1/4 cup vegetable oil
- Canned white frosting
- Coconut extract
- Tender flake shredded coconut
Here’s what you do:
Follow the directions on the box. Add 2 teaspoons of coconut extract to the batter and 1 cup of shredded coconut. I know, this seems weird. Is the consistency going to be all weird? No. No, it’s not. We used a hand mixer to get the consistency we wanted. It is going to be slightly lumpy looking because of the flakes of coconut, though.
Bake as directed.
Prepare the icing as they cool. We mixed a couple drops of the coconut extract into the icing, to taste. Since the cakes were so coconut and the frosting already so sweet, we wanted a little bit of contrast.
Spread remaining shredded coconut flakes on a plate– not spread out finely, but piled. Ice cupcakes and dip upside down into coconut flakes so the frosting picks up the flakes.
These cupcakes look super professional, taste absolutely delicious, and were ridiculously easy to make! They were a big hit at the office, especially with the birthday girl!