Coconut Cream Cupcakes
|1pkg. (2-layer size) yellow cake mix|
|2-2/3cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided|
|1pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding|
|1can (11 oz.) coconut milk|
|1tub (10.6 oz.) COOL WHIP Vanilla Whipped Frosting, thawed|
|2cups fresh raspberries|
|HEAT oven to 350°F.|
|PREPARE cake batter as directed on package; stir in 2/3 cup coconut. Spoon into 24 paper-lined muffin cups.|
|BAKE for 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool cupcakes in pans for 10 minutes; remove from pans to wire racks. Cool completely.|
|MEANWHILE, beat pudding mix and coconut milk in a large bowl with a whisk for 2 minutes. (Pudding will be thick.) Refrigerate until ready to assemble cupcakes.|
|REMOVE cupcakes from liners; cut cupcakes horizontally in half. Place cupcake bottoms on tray. Top each with 1 tablespoon of pudding and 1 teaspoon of the remaining flaked coconut; cover with cupcake top. Spread cupcakes with frosting. Garnish with remaining flaked coconut, raspberries and mint.|
Store unopened packages of BAKER'S ANGEL FLAKE Coconut at room temperature. After opening, place the package in an airtight container and refrigerate or freeze for up to 6 months.
How to Make Frosted Fruit
Using a pastry brush, brush light corn syrup onto your favorite fruit, such as strawberries or grapes. Roll in granulated sugar until evenly coated on all sides. Place on waxed paper-covered baking sheet. Store in refrigerator until ready to use. Arrange in a pretty bowl for an impressive centerpiece or use as a dessert garnish.
How to Store
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