Shelly's Recipe

CUPCAKES WITH COCONUT FILLING

Category: Cupcakes

1 (8 oz) pkg cream cheese, softened
1/3 cup sugar
1 egg
1 tsp vanilla
1/2 tsp coconut extract (optional)
1/8 tsp salt
1-1/2 cups flaked coconut
1 pkg. 2-layer-size red velvet cake mix
Vanilla Butter Cream Frosting (recipe below)

For filling: In a large mixing bowl, beat cream cheese and sugar on medium speed with electric mixer until light and fluffy. Beat in egg, vanilla, coconut extract, if you like, and salt. Stir in coconut. Cover and chill in the refrigerator for at least 1 hour or until stiff.

Line about thirty 2-1/2-inch muffin cups with paper bake cups; set aside.

Prepare cake mix according to package directions for cupcakes. Fill each muffin cup with 2 tbsp cake batter. Drop 1 tbsp of the filling into each bake cup. Top with 1 tbsp more batter. With a small spoon, smooth batter over filling to cover.

Bake at 350 about 20 minutes or until a wooden toothpick inserted off center (in the cake part, not the filling) comes out clean. Cool cupcakes in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.

Generously frost with Vanilla Butter Cream Frosting. Just before serving, decorate with an assortment of patriotic decorations. (Cupcakes are best the day they are frosted.) Makes about 30 cupcakes.

Vanilla Butter Cream Frosting: In a large mixing bowl, beat 1/2 cup butter, softened, for 30 seconds on high speed with an electric mixer. Add 4 1/2 cups sifted powdered sugar, 1/2 cup at a time, alternating with 6 tbsp half-and-half, light cream or whole milk, 1 tbsp at a time, beating well after each addition. Add 1 1/2 tsp vanilla and 1/2 tsp coconut extract, if you like. Beat on high speed until smooth and creamy. If necessary, beat in enough additional half-and-half (about 1 tsp) to reach spreading consistency. Makes 2 3/4 cups.