Ever since I made the recipe for The Perfect Cake Mix Cupcake, I think I got the cupcake bug. I know that cupcakes are a trend right now and I’m starting to enjoy that trend. Cupcakes are fun and cute with built in portion control, that is if you can manage to eat only 1 or 2.
I recently checked out an old Southern Living magazine from the library, it was March of 2007. They had a few cupcake recipes in there and guess what?, they used a cake mix. I love the idea of using the cake mix and doctoring it up a little to make it even better.
I must tell you that this recipe for the Basic White Cupcake was fabulous. This is now going to be they only way I’ll make white cupcakes. I love that the recipe called for a little almond extract. You don’t really taste almond, it just helps add to the whole flavor of the cupcake.
I also topped the cupcake for their recipe for Coconut Buttercream. The recipe calls for cream of coconut instead of milk. Now, I used coconut milk the first time I made these. Honestly, at the time I didn’t know if there is a difference between cream of coconut and coconut milk. I now know there is a big difference between the 2. It did add a slight coconut flavor to the frosting, but I almost think if you want more of a coconut flavor you just just use regular milk and add a little coconut extract.
Southern Living topped their cupcakes with regular coconut. I did a few that way, but the rest I topped with toasted coconut. I love the flavor you get with the toasted coconut along with the crunch. Plus I liked how it looked on the cupcake, bringing out the golden color of the cake. These little morsels were scrumptious. You must give them a try. Too make sure I’m on the up and up with Southern Living and sharing their recipe, I have provided links below to the recipe on MyRecipes.com. Make sure to top with off with either the sweetened coconut of toasted coconut.
- 1 (18.25-oz.) pkg white cake mix
- 1¼ cups buttermilk
- ¼ cup butter, melted
- 2 eggs
- 2 tsp vanilla
- ½ teaspoon almond extract
- non-stick cooking spray
- Add all of the ingredients into a large mixing bowl. Beat on low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth.
- Line 24 muffin cups with paper baking cups. Spray inside of baking cups with cooking spray.
- Divide batter evenly between baking cups, filling each two-thirds full.
- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool. Makes 24 cupcakes.
- ½ cup butter, softened
- 4 oz. light cream cheese
- 1 (16-oz.) package powdered sugar (3¾ cups)
- ¼ cup cream of coconut (found in the beverage isle)
- 1 tsp vanilla extract
- In a bowl, beat butter and cream cheese together until smooth and creamy. Slowly beat in half of the powdered sugar followed by the cream of coconut and vanilla.
- Beat in remaining powdered sugar until until smooth. Pipe on top of cooled cupcakes and sprinkle with toasted coconut.
- shredded coconut
- Preheat your oven to 400 degrees.
- Place your coconut on a baking sheet of dish. Place in the oven for 2 minutes. Remove from oven and stir coconut around. Place back in oven for 2 minutes and you coconut should be ready. If not let it a cook a little bit longer, but be careful you can end up with burnt coconut really quickly.