One more cupcake recipe for the wedding luncheon. It is this week! All these cupcake recipes are from 101 Gourmet Cupcakes in 10 minutes by Wendy Paul.
1 box angel food cake mix
1 1/4 cups water
1 1/2 cups toasted coconut flakes
1 recipe vanilla buttercream frosting
Mix together cake mix and water on low until moistened. Slowly increase speed until batter is fluffy and light. Pour batter into paper liners.
Bake at 350 degrees for 20 -25 minutes or until cake is light and golden in color. Remove from oven and cool on a wire rack.
Meanwhile, place coconut flakes on a cookie sheet, spreading out in a single layer. Bake at 400 degrees, checking every minute. It will only take about 2 - 4 minutes. The coconut will become fragrant and brown very easily. Set aside to cool.
Frost cupcakes with vanilla buttercream frosting and top with toasted coconut.
Buttercream Frosting
8 Tbsp. (1 stick butter, room temperature)
3 3/4 cups powdered sugar, sifted
3-4 Tbsp. milk or cream
2 tsp. vanilla extract
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