Community Foods Market Recipes

https://2666.iga-web.com/Recipes/Detail/5982/Easter_Jam_Filled_Vanilla_Cupcakes_with_Coconut_Frosting

Easter Jam Filled Vanilla Cupcakes with Coconut Frosting

Yield: 24 cupcakes

Ingredients

1 box vanilla or white cake mix resulting in 24 cupcakes (following directions on the package)

1/2 cup seedless jam

Coconut Frosting:

1/2 cup (1 stick) unsalted butter, softened

3 3/4 cups powdered sugar

3-4 tablespoons milk or water

1 teaspoon vanilla extract

1 teaspoon coconut extract

1/4 teaspoon almond extract

Finishing Touch:

1 bag (7 ounce) sweetened shredded coconut

24 Peeps Marshmallow Chicks

jelly beans, about 120 - 144

Directions:

Prepare cake mix following package directions for cupcakes.

After cupcakes have cooled, use a paring knife to cut a 1 inch piece in the center top of the cupcake, remove and set aside (don't eat or discard!) Fill each opening with 1 teaspoon of jam and replace cake pieces.

Coconut Frosting:
Place butter, powdered sugar, milk and extracts into a mixing bowl. Mix until very light and fluffy, about 3 - 4 minutes.

Spread coconut frosting over each cupcake. Pour coconut into a bowl. Dip the frosted top of each cupcake into the coconut and gently press and twist to cover cupcake top. Spread a very thin amount of frosting onto the bottom of a Peep Chick and place on top of the cupcake. Arrange 5 or 6 jelly beans around the Peep.

Photo and food styling by Webstop

Serving Idea:
Cover a serving tray with Easter grass, sprinkle with jelly beans and add the Peeps cupcakes.

Please note that some ingredients and brands may not be available in every store.

Community Foods Market Recipes

https://2666.iga-web.com/Recipes/Detail/5982/Easter_Jam_Filled_Vanilla_Cupcakes_with_Coconut_Frosting

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