Coconut Cream Cupcakes...

We had an Easter brunch at our house. I made one of my favorite treats - Coconut Cream Cupcakes. It combines two of my favorite things - sweetened condensed milk and cream cheese frosting. The recipe is for a cake, but I adapted it into cupcakes. It truly is heavenly. You must try it!

Coconut Cream Cake

1 box white cake mix
3/4 cup sweetened coconut
1 can sweetened condensed milk
1 Tsp coconut extract

Make white cake according to directions on box, except omit oil and add 6 TBSP coconut. Bake at 350 for 28 minutes. While baking, in a small bowl combine sweetened condensed milk and coconut extract. When cake is done, remove from oven, poke lots of holes on top of cake. Pour milk mixture over the top. Allow to cook.

Top with whipped cream and remaining coconut.

For cupcakes - bake for 15 minutes. Because the milk mixture runs off the cupcakes, I had to find an alternate to getting it inside the cupcakes. I used my Ronco injector - I knew that it would come in handy one day - I just didn't expect it to be with cupcakes :). Squirt a little bit into each cupcake. If you don't have an injector, I guess you can try poking holes.

Instead of the whipped cream topping, I opted for something a bit more tasty...

Cream Cheese Coconut frosting

4 oz cream cheese, room temp
1/2 cup butter, room temp
2 tsp coconut extract
4-4 1/2 cups powdered sugar

Mix ingredients together.