These little babies were well received at Book Club and work. So light, they couldn’t possibly have too many calories or be bad for you!
1 box white cake mix
1 cup coconut, processed in food processor
1/3 cup oil
1½ cups coconut milk
Preheat oven to 350° and put mini cupcake papers in mini cupcake pan. With electric mixer, mix cake mix, coconut, eggs, oil, and coconut milk for 2 minutes. Scoop batter into prepared cupcake pan, filling each cup about 3/4 full. Bake 15-18 minutes, until top is set and springs bake when touched. Cool completely before frosting.
Makes approx. 48 mini cupcakes.
1 cup butter, softened
5 cups powdered sugar
1 lemon, finely zest and squeeze juice
2-3 Tbl cream
yellow food color
Beat butter with electric mixer for 5 minutes until creamy lighter in color. Add powdered sugar, zest. Add enough food color, cream and juice to make desired color, consistency and taste. Pipe onto completely cool cupcakes, and dip frosted top of cupcake in bowl of coconut.