The recipe: Coconut Surprise Cupcakes

Fluffy cupcakes with a soft pudding filling

16 servings

Average 100 Minutes

Ingredients

Ingredients

for this recipe Coconut Surprise Cupcakes

Cupcakes:

1 ¼ cup all-purpose flour
1 ¼ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 eggs
¾ cup granulated sugar
1 tsp vanilla extract
½ cup corn oil
½ cup 2% Milk

Filling:

1 package Shirriff Coconut Pudding & Pie Filling
3 cup 2% Milk

Icing:

1 pouch Shirriff Vanilla Mousse
1 cup 2% Milk
2 cup confectioner's sugar

Topping:

1 cup flaked coconut , toasted

Preparation

Preparation

1

Preheat oven to 350°F. Prepare a muffin tin with cupcake liners.

2

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3

Using an electric mixer on medium, beat eggs until volume doubles. Add sugar and continue to beat until blended. Add oil and vanilla extract and beat one more minute.

4

On medium-low, add the flour mixture followed by the milk. Beat until just combined and smooth. Divide the mixture between cupcake liners, filling only half way. Bake 12-15 mins, until lightly golden and a toothpick comes out clean.

5

Next, prepare the Vanilla Mousse as instructed on the package. Gradually sift in icing sugar and beat until creamy. Set icing aside. Prepare Coconut Pudding & Pie Filling as instructed on package.

6

Once cupcakes have cooled, hollow out a small hole in the centre using a apple corer or a small knife. Fill hole with Coconut Filling.

7

Spoon icing into a large piping bag with a star nozzle. Starting in the middle of a cake, pipe the icing around in a clockwise direction to cover the top completely. Sprinkle coconut over piped icing and serve.