Easter Jam Filled Vanilla Cupcakes with Coconut Frosting

Yield:
24 cupcakes

Ingredients:

  1. 1 box vanilla or white cake mix resulting in 24 cupcakes (following directions on the package)
  2. 1/2 cup seedless jam
  3. Coconut Frosting:
  5. 1/2 cup (1 stick) unsalted butter, softened
  6. 3 3/4 cups powdered sugar
  7. 3-4 tablespoons milk or water
  8. 1 teaspoon vanilla extract
  9. 1 teaspoon coconut extract
  10. 1/4 teaspoon almond extract
  12. Finishing Touch:
  13. 24 Peeps Marshmallow Chicks
  14. jelly beans, about 120 - 144
  15. 1 bag (7 ounce) sweetened shredded coconut
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.



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