Remove a cone-shaped section from the top and center of each cupcake by using a cupcake corer and save the pieces that you remove.While the cupcakes cool, beat the powdered sugar, milk and remaining butter and vanilla in a mixer until light and fluffy.Transfer the coconut to a bowl and set aside. Spread the shredded coconut on a baking sheet and bake for 2-3 minutes, stir the coconut and bake for another 1-2 minutes or until golden.Let cool in the pan for 5 minutes, then transfer the cupcakes to a cooling rack to cool completely. Bake for 20 minutes - 25 minutes or until the tops spring back when pressed on lightly.
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