The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/5982/
Easter Jam Filled Vanilla Cupcakes with Coconut Frosting
Yield: 24 cupcakes
Ingredients
| 1 |
box |
vanilla or white cake mix resulting in 24 cupcakes (following directions on the package)
|
|
|
| 1/2 |
cup |
seedless jam
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|
|
|
|
|
Coconut Frosting: |
| 1/2 |
cup |
(1 stick) unsalted butter, softened
|
|
|
| 3 3/4 |
cups |
powdered sugar
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|
|
| 3-4 |
tablespoons |
milk or water
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|
|
| 1 |
teaspoon |
vanilla extract
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|
|
| 1 |
teaspoon |
coconut extract
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|
| 1/4 |
teaspoon |
almond extract
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Finishing Touch: |
| 1 |
bag |
(7 ounce) sweetened shredded coconut
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|
|
| 24 |
|
Peeps Marshmallow Chicks
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jelly beans, about 120 - 144
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Directions:
Prepare cake mix following package directions for cupcakes.
After cupcakes have cooled, use a paring knife to cut a 1 inch piece in the center top of the cupcake, remove and set aside (don't eat or discard!) Fill each opening with 1 teaspoon of jam and replace cake pieces.
Coconut Frosting:
Place butter, powdered sugar, milk and extracts into a mixing bowl. Mix until very light and fluffy, about 3 - 4 minutes.
Spread coconut frosting over each cupcake. Pour coconut into a bowl. Dip the frosted top of each cupcake into the coconut and gently press and twist to cover cupcake top. Spread a very thin amount of frosting onto the bottom of a Peep Chick and place on top of the cupcake. Arrange 5 or 6 jelly beans around the Peep.
Photo and food styling by Webstop
Serving Idea:
Cover a serving tray with Easter grass, sprinkle with jelly beans and add the Peeps cupcakes.
Please note that some ingredients and brands may not be available in every store.
The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/5982/