Coconut Cupcakes

My favorite cookbook author of all time is Ina Garten of Barefoot Contessa. She just makes the food I want to eat. She has a recipe for coconut cupcakes that I have modified to be made from a cake mix. They are a favorite of my family.

The Cupcake

Using a French Vanilla cake mix bake as directed except substitute the water for coconut milk (light coconut milk is also fine).

The Cream Cheese Frosting

I think the key to a great frosting is starting with all of your ingredients at absolute room temperature and whipping it as much as possible. If you'd like to add a dash of the remaining coconut milk to this recipe you can if it seems too thick.

• 8-ounce package cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 1/2 teaspoon pure vanilla extract
• 2 cups sifted powdered sugar
• Shredded Sweetened Coconut

In a mixing bowl, beat together the cream cheese, butter, vanilla extract until light and fluffy. Gradually beat in 1 1/2 cups of the powdered sugar, beating well. Gradually beat in as much of the remaining sugar as needed to reach a comfortable spreading consistency. Generously frost the cooled cupcakes and dunk into the coconut. I promise they’ll look great no matter what!