Coconut Snowflake Cupcakes
Prep Time
35mins
Time to Table
1hr 30mins
Servings
24
Ingredients
- 16.25 ounce box white cake mix
- 1/4 cup vegetable oil
- 3 egg whites
- 1 1/3 cups Daisy Sour Cream, divided
- 3/4 cup water
- 2 teaspoons coconut extract, divided
- 2 1/4 cups flaked coconut, divided
- 4 cups powdered sugar
- 1/3 cup very soft butter
Tips
Cooking Tip:
Egg-Stra Easy: When separating eggs, use the eggshell as a scoop to remove the yolk from the the white - the yolk will be attracted back to the shell.
No-Mess Cupcakes: To reduce cleanup when you make cupcakes, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.
Ingredients
- 16.25 ounce box white cake mix
- 1/4 cup vegetable oil
- 3 egg whites
- 1 1/3 cups Daisy Sour Cream, divided
- 3/4 cup water
- 2 teaspoons coconut extract, divided
- 2 1/4 cups flaked coconut, divided
- 4 cups powdered sugar
- 1/3 cup very soft butter
Tips
Cooking Tip:
Egg-Stra Easy: When separating eggs, use the eggshell as a scoop to remove the yolk from the the white - the yolk will be attracted back to the shell.
No-Mess Cupcakes: To reduce cleanup when you make cupcakes, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.
Directions
- Heat the oven to 350 degrees. Line 24 regular muffin cups with paper liners. In a large bowl, combine cake mix, oil, egg whites, 1 cup sour cream, water, and 1 teaspoon coconut extract.
- Beat with an electric mixer on low speed until moistened. Beat on medium speed for 2 minutes, scraping the sides of the bowl if necessary. Stir in the coconut.
- Spoon evenly in the muffin cups, filling about 2/3 full. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. If baking 2 pans at a time, switch positions halfway through baking.
- Cool in the pans for 5 minutes and then remove to cooling racks. Cool completely (about 20 minutes). In a medium bowl, combine the powdered sugar, butter, 1/3 cup sour cream and 1 teaspoon coconut extract.
- Beat with an electric mixer on low speed until moistened. Beat on medium speed until smooth and creamy. If the mixture is too stiff to spread, stir in 1 to 2 teaspoons of additional sour cream. Spread over the cupcakes.
- Sprinkle and press the remaining 1 ¼ cups coconut over the frosting. Decorate as desired right before serving.
- Store covered in the refrigerator.
- Calories:275
- Cholesterol:11
- Dietary Fiber:1
- Protein:3
- Sodium:176
- Total Carbohydrate:40
- Total Fat:12
