• Main
  • Recipes
  • Quickie Coconut Cupcakes (Rachael Ray) Recipe

Quickie Coconut Cupcakes (Rachael Ray) Recipe

Posted by
Rate It!
Quickie Coconut Cupcakes (Rachael Ray)
Add your photo!
Ingredients
21
Count
Nutrition
526
Calories
Total time
23
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F. Line 2 (12 portion) muffin tins with paper cupcake liners and set aside.
  2. In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth. Stir in the chopped coconut. Divide the batter evenly among the muffin tins. The batter will nearly fill each liner to the top. Bake until the muffins spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes. Transfer to a rack to cool.
  3. When cool, put the icing out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
  4. In the bowl of a large electric mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift a pound of confectioners' sugar onto the parchment. This helps prevent clumping, and makes the mixing easier. Lower the speed of the mixer, and, using the parchment as a funnel, pour the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Sift the second pound of sugar onto the parchment sheet. Again at low speed, add the sugar and mix well. Once combined, sift the remaining sugar and add it with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, about 3 to 4 minutes.
  5. If desired, divide the icing into smaller batches and color with food coloring.
  6. Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again.
  7. Yield: about 8 cups, enough for at least 6 dozen cupcakes
  8. Prep Time: 10 minutes
  9. Ease of preparation: easy
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 525.81 Kcal (2201 kJ)
Calories from fat 235.97 Kcal
% Daily Value*
Total Fat 26.22g 40%
Cholesterol 61.14mg 20%
Sodium 79.37mg 3%
Potassium 92.17mg 2%
Total Carbs 73.43g 24%
Sugars 56.83g 227%
Dietary Fiber 0.26g 1%
Protein 2.48g 5%
Vitamin A 0.2mg 6%
Iron 0.6mg 4%
Calcium 23.6mg 2%
Amount Per 100 g
Calories 385.39 Kcal (1614 kJ)
Calories from fat 172.95 Kcal
% Daily Value*
Total Fat 19.22g 40%
Cholesterol 44.81mg 20%
Sodium 58.17mg 3%
Potassium 67.56mg 2%
Total Carbs 53.82g 24%
Sugars 41.65g 227%
Dietary Fiber 0.19g 1%
Protein 1.82g 5%
Vitamin A 0.1mg 6%
Iron 0.5mg 4%
Calcium 17.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 12.6
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top