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Giant Cupcake User Manual

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Before you Get started

  • Hand wash the giant cupcake pans and cupcake liners with with warm water before use
  • If the Giant Cupcake is crinkled, place under warm water for a few minutes then reshape with your hands. Silicone always returns to it’s original shape. Let rest upside down over night if need be.

How to use your Giant CupCake

Baking a giant cupcake is super easy and fun. A two-piece silicone mold ensures an even baking. After baking the layers, the two halves are assembled to make one large cupcake that you may decorate in any manner you choose. The entire process takes only a few straightforward steps.

 

Step 1

Preheat your oven to the required temperature as listed on your box of cake mix or in your recipe. Set one oven rack one slot above the bottom of the oven and another two slots up. Spray each side of your two-piece silicone giant cupcake mold with cooking spray and dust lightly with flour. Place each pan on its own sheet pan and set the pans on a level counter

 

Step 2

Prepare the cake mix or cake batter according to the package directions or recipe, making sure to incorporate all the ingredients fully. Mix a single batch of batter for a shorter cupcake and two batches for a taller cupcake. Doubling the recipe will result in extra batter, which you may reserve to make traditional or mini cupcakes to accompany the giant one.

 

Step 3

Keep both sides of the mold on their respective sheet pans, and fill each mold with batter to the indicated fill line, or until about two-thirds full. Fill the bottom pan less if you prefer a shorter giant cupcake, or closer to the top if you prefer a taller finished cake.
*See bonus STEP 8 for a center filling

 

Step 4

 

Place the sheet pan with the bottom half of the mold on the bottom rack of the oven and the top half on the rack in the middle. Set a timer for half of the recommended cooking time. When the timer goes off, rotate the two pans to the different shelves, and set a new timer

 

Step 5

Insert a toothpick into the center of the top mold to check for doneness. Use oven mitts to remove the sheet pan when the toothpick comes out clean with no crumbs attached. Transfer the silicone mold from the pan to a cooling rack. Continue to bake the bottom mold for another 10 minutes. Remove and transfer the mold in the same manner as the top, once fully baked.

 

Step 6

Let both molds rest until cool enough to handle. Place a plate or cake stand over the bottom mold, hold the mold to the plate, and invert. Allow the cake to slip out of the mold. Repeat with the top mold, onto a plate. Allow both sides of the giant cupcake to cool completely.

 

Step 7

Level each half of the giant cupcake with a serrated knife, evening the sides of the halves that will meet in the center of the cake. Place the top half, rounded side up, on the base. Frost and decorate the top of the giant cupcake however you prefer.

 

Step 8: Bonus

Before Baking, fill the bottom half up to the top line. Place and snap the middle mold to the bottom mold. Bake as instructed.

Once cooled, fill with your favorite sweet. The options are endless. Experiment with pudding, peanut butter, buttercream or our favorite; M&Ms.



HANDY TRICK FOR FILLING A PIPING BAG

Icing can get messy sometimes, that is why we love this trick to fill a piping bag. It’s quick and easy and keeps the kitchen clean. You can even be creative and layer multiple colors. Enjoy!

Step 1

Place any type of Frosting or Filling Rectipes you desire in the center of a piece of saran wrap and wrap it up, leaving a tail at each end.

Step 2

Feed one end of the saran wrap through the tip of your piping bag (with or without a coupler)

Step 3

Pull it through and snip off the excess saran wrap.

Step 4

Pull the frosting pouch up just a little, to be able to squeeze the frosting into the tip of the bag. Twist the top shut and you’re all set to pipe and re-use the bag!



Cupcakes

  •  ¾ cup (1½ sticks)
  • unsalted butter, at room temperature
  • 1½ cups granulated sugar
  • 3 large eggs
  • Seeds from 1 vanilla bean
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2½ cups unbleached 
    all-purpose flour
  • 1⅓ cups whole milk
  • Red food coloring 

Frosting

  1. 10 bite-sized pieces strawberry taffy
  2. » 2 tablespoons heavy cream
  3. 1 cup (2 sticks) unsalted  butter, at room  temperature
  4. 2 cups powdered sugar
  5. 12 pieces Sweetheart candy
  1. To make the cupcakes, preheat the oven to 350°F, use a nontoxic marker to make a small dot on the edge of 12 paper liners and place them in one standard muffin tin, with all the dots facing the same direction. Use a stand mixer fitted with the paddle attachment or a hand mixer on medium speed to combine the butter and sugar for 90 seconds, until fluffy. Add the eggs, one at a time, mixing in each egg completely before adding the next. With the mixer on medium-low speed, add the vanilla seeds, baking powder, baking soda, and salt. Use a spatula to scrape down the sides of the bowl, then turn the mixer up to medium-high speed and mix for another 30 seconds, until all the ingredients are well combined. Finally, add the flour, ½ cup at a time, alternately with the milk, ⅓ cup at a time, mixing until each addition is fully incorporated before adding the next. Scrape down the sides of the bowl one more time and continue to mix the batter on medium-high speed another 30 seconds. It should be smooth and creamy.
  2. Pour approximately 1½ cups of the batter into a smaller bowl. This will be for the hearts. Use a spoon to stir in red food coloring, 2 or 3 drops at a time, until you get your desired shade of red or pink. Keep in mind the color will lighten a little while baking. Pour the pink batter into a nonstick or lightly greased 8-inch square baking pan and bake for about 20 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely. (It’s okay to stick it in the fridge to speed it up—I’m impatient too.)
  3. Once the sheet cake is cool, loosen the cake from the pan by running a knife around the edges of the cake. Carefully invert the pan onto a cutting board. Use a 2-inch heart-shaped cookie cutter to cut out 12 hearts. If you can’t find a small heart-shaped cookie cutter, draw a heart on some clean cardboard and use that as a stencil to cut the hearts out with a small knife.
  4. Spoon 2 heaping tablespoons of the remaining plain batter into the prepared tins. Place a heart in each cup, with the bottom of the heart pointing down and the front of the heart facing the dot on the cupcake paper. Press the heart gently into the batter. Cover the top of the heart with another teaspoon of batter. Bake for 24 minutes, or until the edges of the cupcakes have started to turn golden brown and the cake springs back when you gently press your finger into the top of it. Allow the cupcakes to rest in the tins for 10 minutes before transferring them to a wire rack to cool while you make the frosting.
  5. To make the frosting, melt the taffy and cream together in a microwave in a small, microwave-safe bowl for 20 seconds on high. Stir and microwave for another 20 seconds, repeating until the mixture has melted. When the taffy mixture is smooth, put the bowl in the fridge so it cools a bit before being added to the frosting (the cream will keep the taffy from hardening). Meanwhile, using a stand mixer with the whisk attachment or a hand mixer, whip the butter for 30 seconds at medium speed until creamy. Add the powdered sugar ½ cup at a time, whipping at medium speed until fluffy. With the mixer on medium-low, drizzle in the cooled taffy cream. Finally, turn the mixer to high and whip the frosting for 30 seconds, until it is pale pink and fluffy. If you’d like the frosting to be a darker shade of pink, add a couple drops of red food coloring. Pipe or spread the frosting on top of the cupcakes. Place a candy heart on top of each cupcake, point down, facing in the same direction as the dot on the cupcake wrapper so people will know which way to bite into the cupcake to see the heart. Love! Tip: Don’t know how to use vanilla bean? It’s easy. The vanilla bean has a wonderful, clean vanilla flavor, and it can replace vanilla extract in almost any cake recipe. To get the seeds from the vanilla bean, use a sharp knife to cut the bean in half lengthwise. Scrape the blade of the knife along both sides of the inside of the bean, scooping out all the seeds. The black seeds are very small, and they’ll stick together. Use a spatula or spoon to get the scrape the seeds off the knife, then mix them into your batter.

Cupcakes

  •  ¾ cup (1½ sticks)
  • unsalted butter, at room temperature
  • 1½ cups granulated sugar
  • 3 large eggs
  • Seeds from 1 vanilla bean
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2½ cups unbleached 
    all-purpose flour
  • 1⅓ cups whole milk
  • Red food coloring 

Frosting

  1. 10 bite-sized pieces strawberry taffy
  2. » 2 tablespoons heavy cream
  3. 1 cup (2 sticks) unsalted  butter, at room  temperature
  4. 2 cups powdered sugar
  5. 12 pieces Sweetheart candy
  1. To make the cupcakes, preheat the oven to 350°F, use a nontoxic marker to make a small dot on the edge of 12 paper liners and place them in one standard muffin tin, with all the dots facing the same direction. Use a stand mixer fitted with the paddle attachment or a hand mixer on medium speed to combine the butter and sugar for 90 seconds, until fluffy. Add the eggs, one at a time, mixing in each egg completely before adding the next. With the mixer on medium-low speed, add the vanilla seeds, baking powder, baking soda, and salt. Use a spatula to scrape down the sides of the bowl, then turn the mixer up to medium-high speed and mix for another 30 seconds, until all the ingredients are well combined. Finally, add the flour, ½ cup at a time, alternately with the milk, ⅓ cup at a time, mixing until each addition is fully incorporated before adding the next. Scrape down the sides of the bowl one more time and continue to mix the batter on medium-high speed another 30 seconds. It should be smooth and creamy.
  2. Pour approximately 1½ cups of the batter into a smaller bowl. This will be for the hearts. Use a spoon to stir in red food coloring, 2 or 3 drops at a time, until you get your desired shade of red or pink. Keep in mind the color will lighten a little while baking. Pour the pink batter into a nonstick or lightly greased 8-inch square baking pan and bake for about 20 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely. (It’s okay to stick it in the fridge to speed it up—I’m impatient too.)
  3. Once the sheet cake is cool, loosen the cake from the pan by running a knife around the edges of the cake. Carefully invert the pan onto a cutting board. Use a 2-inch heart-shaped cookie cutter to cut out 12 hearts. If you can’t find a small heart-shaped cookie cutter, draw a heart on some clean cardboard and use that as a stencil to cut the hearts out with a small knife.
  4. Spoon 2 heaping tablespoons of the remaining plain batter into the prepared tins. Place a heart in each cup, with the bottom of the heart pointing down and the front of the heart facing the dot on the cupcake paper. Press the heart gently into the batter. Cover the top of the heart with another teaspoon of batter. Bake for 24 minutes, or until the edges of the cupcakes have started to turn golden brown and the cake springs back when you gently press your finger into the top of it. Allow the cupcakes to rest in the tins for 10 minutes before transferring them to a wire rack to cool while you make the frosting.
  5. To make the frosting, melt the taffy and cream together in a microwave in a small, microwave-safe bowl for 20 seconds on high. Stir and microwave for another 20 seconds, repeating until the mixture has melted. When the taffy mixture is smooth, put the bowl in the fridge so it cools a bit before being added to the frosting (the cream will keep the taffy from hardening). Meanwhile, using a stand mixer with the whisk attachment or a hand mixer, whip the butter for 30 seconds at medium speed until creamy. Add the powdered sugar ½ cup at a time, whipping at medium speed until fluffy. With the mixer on medium-low, drizzle in the cooled taffy cream. Finally, turn the mixer to high and whip the frosting for 30 seconds, until it is pale pink and fluffy. If you’d like the frosting to be a darker shade of pink, add a couple drops of red food coloring. Pipe or spread the frosting on top of the cupcakes. Place a candy heart on top of each cupcake, point down, facing in the same direction as the dot on the cupcake wrapper so people will know which way to bite into the cupcake to see the heart. Love! Tip: Don’t know how to use vanilla bean? It’s easy. The vanilla bean has a wonderful, clean vanilla flavor, and it can replace vanilla extract in almost any cake recipe. To get the seeds from the vanilla bean, use a sharp knife to cut the bean in half lengthwise. Scrape the blade of the knife along both sides of the inside of the bean, scooping out all the seeds. The black seeds are very small, and they’ll stick together. Use a spatula or spoon to get the scrape the seeds off the knife, then mix them into your batter.

The Most Amazing  Chocolate Cake

  • butter and flour for coating and dusting the cake pan
  • 3 cups all-purposeflour
  • 3 cups granulated sugar
  • 1½ cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 4 large eggs
  • 1½ cups buttermilk
  • 1½ cups warm water
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350 degrees.
  2. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
  3. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  4. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
  5. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
  6. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
  7. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
  8. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

The Most Amazing  Chocolate Cake

  • butter and flour for coating and dusting the cake pan
  • 3 cups all-purposeflour
  • 3 cups granulated sugar
  • 1½ cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 4 large eggs
  • 1½ cups buttermilk
  • 1½ cups warm water
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
    1. Preheat oven to 350 degrees.
    2. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
    3. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
    4. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
    5. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
    6. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
    7. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
    8. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

    Twix cupcakes

    • 1/2 cup unsweetened cocoa powder
    • 3 large eggs
    • 1/2 cup hot water 
    • 2 1/4 cups flour
    • 3/4 teaspoon baking soda
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 2/3 cup granulated sugar
    • 1 tablespoon vanilla
    • 3/4 cup sour cream
    • 1 cup butter (2 sticks, cut into small pieces)
    Frosting
    • 1/2 Cup Room Temperature Salted Butter (1 stick)
    • 1/2 Cup Salted Caramel Sauce
    • 1 Tsp Vanilla Extract
    • 2 Cups Confectioners Sugar
    • Preheat oven to 350 F
    • Line cupcake tin with cupcake liners. Mix together the flour, baking soda, baking powder, and salt in a medium bowl, set aside.
    • Whisk together the unsweetened cocoa powder and the hot water in a small bowl.
    • Heat butter and sugar together in a medium bowl on the stove on medium to low heat setting.
    • Heat and whisk until they are just combined and melted together.
    • Add in the cocoa powder mixture to the butter and sugar mixture.
    • Remove from heat and blend with an electric beater for 4-5 minutes until it is cool.
    • Add in eggs one at a time mixing thoroughly between additions.
    • Mix in vanilla
    • Finally alternate adding in the flour and the sour cream in additions of thirds until they are completely blended in. Add half of the butter in cupcake tins and put a frozen mini twin in the center of the batter. Pour a little batter over the top of the candy, just enough to cover it.
    • Bake in the oven for 15-18 minutes or until a toothpick can be inserted and comes out cleanly.
    Frosting:
    • Cream 1 stick of softened butter for 3-5 minutes until it is light and fluffy. Next slowly add in the powdered sugar and mix well between additions.
    • Add the vanilla extract and mix it in. Add the Salted caramel next and thoroughly blend it into the frosting.
    • The frosting should be thick but light and airy. Place in a piping bag and pipe frosting onto the cupcakes.
    • Place the remaining salted caramel sauce in a piping bag with a small circle tip.
    • Drizzle slowly over frosted cupcakes.

    Twix cupcakes

    • 1/2 cup unsweetened cocoa powder
    • 3 large eggs
    • 1/2 cup hot water 
    • 2 1/4 cups flour
    • 3/4 teaspoon baking soda
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 2/3 cup granulated sugar
    • 1 tablespoon vanilla
    • 3/4 cup sour cream
    • 1 cup butter (2 sticks, cut into small pieces)
    Frosting
    • 1/2 Cup Room Temperature Salted Butter (1 stick)
    • 1/2 Cup Salted Caramel Sauce
    • 1 Tsp Vanilla Extract
    • 2 Cups Confectioners Sugar
    • Preheat oven to 350 F
    • Line cupcake tin with cupcake liners. Mix together the flour, baking soda, baking powder, and salt in a medium bowl, set aside.
    • Whisk together the unsweetened cocoa powder and the hot water in a small bowl.
    • Heat butter and sugar together in a medium bowl on the stove on medium to low heat setting.
    • Heat and whisk until they are just combined and melted together.
    • Add in the cocoa powder mixture to the butter and sugar mixture.
    • Remove from heat and blend with an electric beater for 4-5 minutes until it is cool.
    • Add in eggs one at a time mixing thoroughly between additions.
    • Mix in vanilla
    • Finally alternate adding in the flour and the sour cream in additions of thirds until they are completely blended in. Add half of the butter in cupcake tins and put a frozen mini twin in the center of the batter. Pour a little batter over the top of the candy, just enough to cover it.
    • Bake in the oven for 15-18 minutes or until a toothpick can be inserted and comes out cleanly.
    Frosting:
    • Cream 1 stick of softened butter for 3-5 minutes until it is light and fluffy. Next slowly add in the powdered sugar and mix well between additions.
    • Add the vanilla extract and mix it in. Add the Salted caramel next and thoroughly blend it into the frosting.
    • The frosting should be thick but light and airy. Place in a piping bag and pipe frosting onto the cupcakes.
    • Place the remaining salted caramel sauce in a piping bag with a small circle tip.
    • Drizzle slowly over frosted cupcakes.

    Almond Joy Cupcakes

    Cupcakes
    • 1 1/2 c. semisweet chocolate chips
    • 1 c. (2 sticks) unsalted butter
    • 5 large eggs
    • 1 c. granulated sugar
    • 2 tbsp. cocoa powder
    Coconut Frosting
    • 1 c. heavy cream
    • 1/4 c. coconut milk
    • 2 tbsp. confectioners’ sugar
    • pinch kosher salt
    Topping
    • 3/4 c. sweetened shredded coconut
    • 12 cocoa-dusted almonds
    • 2 oz. semisweet chocolate, chopped
    • Heat oven to 375°F. In a small saucepan, melt the chocolate and butter over low heat until smooth. Set aside to cool for 10 minutes, then whisk in the eggs, sugar, and cocoa.
    • Meanwhile, line a 12-cup muffin tin with paper liners. Divide the mixture among the liners (they will be filled about 1⁄ 4-inch from the top). Bake until a wooden pick inserted in the center comes out clean, 25 to 28 minutes. Let cool completely (don’ t worry when they sink).
    • Make the frosting. Using an electric mixer, in a large bowl, beat the cream, coconut milk, sugar, and salt, gradually increasing the speed until medium peaks form, 2 to 4 minutes.
    • Spoon frosting on top of cupcakes (scant 1⁄ 4 cup each), then sprinkle with coconut and top each with an almond.
    • In a small microwave-safe bowl, melt the chocolate until smooth, about 20 seconds. Drizzle over the cupcakes.

    Almond Joy Cupcakes

    Cupcakes
    • 1 1/2 c. semisweet chocolate chips
    • 1 c. (2 sticks) unsalted butter
    • 5 large eggs
    • 1 c. granulated sugar
    • 2 tbsp. cocoa powder
    Coconut Frosting
    • 1 c. heavy cream
    • 1/4 c. coconut milk
    • 2 tbsp. confectioners’ sugar
    • pinch kosher salt
    Topping
    • 3/4 c. sweetened shredded coconut
    • 12 cocoa-dusted almonds
    • 2 oz. semisweet chocolate, chopped
    • Heat oven to 375°F. In a small saucepan, melt the chocolate and butter over low heat until smooth. Set aside to cool for 10 minutes, then whisk in the eggs, sugar, and cocoa.
    • Meanwhile, line a 12-cup muffin tin with paper liners. Divide the mixture among the liners (they will be filled about 1⁄ 4-inch from the top). Bake until a wooden pick inserted in the center comes out clean, 25 to 28 minutes. Let cool completely (don’ t worry when they sink).
    • Make the frosting. Using an electric mixer, in a large bowl, beat the cream, coconut milk, sugar, and salt, gradually increasing the speed until medium peaks form, 2 to 4 minutes.
    • Spoon frosting on top of cupcakes (scant 1⁄ 4 cup each), then sprinkle with coconut and top each with an almond.
    • In a small microwave-safe bowl, melt the chocolate until smooth, about 20 seconds. Drizzle over the cupcakes.

     

    Coconut Cupcakes with Coconut  White Chocolate Frosting

    Cupcakes
    • 2¼ c. all-purpose flour
    • 2 tsp. baking powder
    • ½ tsp. salt
    • ½ c. sweetened flaked coconut
    • ¾ c. unsalted butter
    • 1½ c. sugar
    • 3 large eggs
    • ½ tsp. coconut extract or vanilla extract
    • ¾ c. light coconut milk (not cream of coconut)
    Coconut–White Chocolate Frosting
    • 1 c. white chocolate baking chips
    • ½ c. unsalted butter
    • 1 brick cream cheese
    • ½ tsp. coconut extract
    • 2½ c. confectioners’ sugar
    • Garnish: sweetened flaked coconut, toasted
    • Heat oven to 350°F. Line 24 muffin cups with paper liners.
    • Whisk flour, baking powder and salt in a medium bowl; stir in coconut.
    • Beat butter and sugar in large bowl with electric mixer until creamed, about 2 minutes. Add eggs, one at a time, until blended. Beat in coconut extract.
    • With mixer on low speed, alternately beat in flour mixture and coconut milk, beginning and ending with flour mixture, until just blended.
    • Spoon about 1/4 cup batter into each muffin cup. Bake 20 to 23 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
    • Melt white baking chips in a small glass bowl in microwave as package directs. Beat butter, cream cheese and coconut extract in large bowl with electric mixer until creamed and blended. Beat in melted white chocolate until blended. On low speed, gradually beat in confectioners' sugar.
    • Spread 2 Tbsp frosting onto each cupcake; sprinkle tops with toasted coconut.

    Coconut Cupcakes with Coconut  White Chocolate Frosting

    Cupcakes
    • 2¼ c. all-purpose flour
    • 2 tsp. baking powder
    • ½ tsp. salt
    • ½ c. sweetened flaked coconut
    • ¾ c. unsalted butter
    • 1½ c. sugar
    • 3 large eggs
    • ½ tsp. coconut extract or vanilla extract
    • ¾ c. light coconut milk (not cream of coconut)
    Coconut–White Chocolate Frosting
    • 1 c. white chocolate baking chips
    • ½ c. unsalted butter
    • 1 brick cream cheese
    • ½ tsp. coconut extract
    • 2½ c. confectioners’ sugar
    • Garnish: sweetened flaked coconut, toasted
      • Heat oven to 350°F. Line 24 muffin cups with paper liners.
      • Whisk flour, baking powder and salt in a medium bowl; stir in coconut.
      • Beat butter and sugar in large bowl with electric mixer until creamed, about 2 minutes. Add eggs, one at a time, until blended. Beat in coconut extract.
      • With mixer on low speed, alternately beat in flour mixture and coconut milk, beginning and ending with flour mixture, until just blended.
      • Spoon about 1/4 cup batter into each muffin cup. Bake 20 to 23 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
      • Melt white baking chips in a small glass bowl in microwave as package directs. Beat butter, cream cheese and coconut extract in large bowl with electric mixer until creamed and blended. Beat in melted white chocolate until blended. On low speed, gradually beat in confectioners' sugar.
      • Spread 2 Tbsp frosting onto each cupcake; sprinkle tops with toasted coconut.



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