I took this idea from my cupcake book but I changed the ingredients a bit. I think this is my favorite cupcake yet!
Next, place all of your ingredients into a large mixing bowl. Blend on low speed for 30 seconds. Scrape the sides of the bowl and blend on medium speed for 2 minutes.
Fill muffins cups lined with paper cupcake liners about 1/2 full.
For the frosting you will need:
- 4 cups powdered sugar
- 1 package of cream cheese softened
- 1 tbsp milk (I forgot my milk for the photo!)
- 1 tsp imitation coconut extract
- 1tsp imitation rum extract
- toasted coconut for topping
Place the cream cheese, milk, and extracts into the mixer and blend until smooth. Add the powdered sugar a bit at a time and blend until smooth and creamy. Add a little more powdered sugar or milk if needed to reach desired consistency.
Frost cupcakes and sprinkle with toasted coconut. I was able to get 28 cupcakes form this recipe.
Because real cream cheese is used, you will want to store these in the refrigerator.
These are Tropically Delicious!
~Mmm. Toasted Coconut~