White Chocolate Macadamia Cupcakes
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White Chocolate Macadamia Cupcakes
YIELD Makes 20 cupcakes
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INGREDIENTS
| 1 | package (18-1/4 ounces) white cake mix, plus ingredients to prepare mix |
| 1 | package (4-serving size) white chocolate instant pudding and pie filling mix |
| 3/4 | cup chopped macadamia nuts |
| 1‑1/2 | cups flaked coconut |
| 1 | cup white chocolate chips |
| 1 | container (16 ounces) white frosting |
PREPARATION:
- Preheat oven to 350°F. Line 20 standard (2-1/2-inch) muffin pan cups with paper liners.
- Prepare cake mix according to package directions, beating in pudding mix with cake mix ingredients. Fold in nuts. Fill muffin cups two-thirds full. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove to wire racks; cool completely.
- Meanwhile, spread coconut evenly on ungreased baking sheet; bake at 350°F 6 minutes, stirring occasionally, until light golden brown. Cool completely.
- Place white chocolate chips in small microwavable bowl; microwave 2 minutes on MEDIUM (50%), stirring every 30 seconds, until melted and smooth. Cool slightly before stirring into frosting.
- Frost cupcakes; sprinkle with toasted coconut.
This recipe appears in:
Cupcakes
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