Coconut Cream Fluffcakes (Hungry Girl)
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 c. Cool Whip Free, thawed1/4 c. Jet Puff Marshmallow Fluff, room temp.1-3 drops Coconut Extract1/2 c. Sweetened Shredded Coconut, dividedhalf of a 16oz Angel Food cake mix
Preheat 375*. Line 12 cup pan with cups (Must use cups, do not spray with Pam).
In small bowl, combine Cool Whip, marshmallow fluff, 1/8c shredded coconut and extract. Mix, cover & refrigerate.
In large bowl, combine cake mix with 5oz of water. Using electric mixer, beat on low for 30 sec, increase speed to med & beat for 1 min. Add 1/4 cup shredded coconut, beat another 30 sec. Allow to rest for 2 min. Evenly distribute in cups.
Bake about 15 min, until slightly golden on top. Set aside to cool.
Evenly spread frosting & sprinkle with remaining 1/8 c coconut.
(PS - they do shrink up in the oven)
Serving Size: Makes 12-13 cupcakes
In small bowl, combine Cool Whip, marshmallow fluff, 1/8c shredded coconut and extract. Mix, cover & refrigerate.
In large bowl, combine cake mix with 5oz of water. Using electric mixer, beat on low for 30 sec, increase speed to med & beat for 1 min. Add 1/4 cup shredded coconut, beat another 30 sec. Allow to rest for 2 min. Evenly distribute in cups.
Bake about 15 min, until slightly golden on top. Set aside to cool.
Evenly spread frosting & sprinkle with remaining 1/8 c coconut.
(PS - they do shrink up in the oven)
Serving Size: Makes 12-13 cupcakes
Nutritional Info Amount Per Serving
- Calories: 116.3
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 176.3 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 0.3 g
- Protein: 1.9 g
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