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Moms Favorite White Cake
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White Chocolate Macadamia Cupcakes
Yield: Makes 20 cupcakes
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:
1.
Preheat oven to 350°F. Line 20 standard (2-1/2-inch) muffin pan cups with paper liners.
2.
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.
3.
Meanwhile, spread coconut evenly on ungreased baking sheet; bake at 350°F 6 minutes, stirring occasionally, until light golden brown. Cool completely.
4.
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.
5.
Frost cupcakes; sprinkle with toasted coconut.
This recipe appears in:
Cupcakes
