Coconut Joy Cupcakes

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Coconut Joy Cupcakes

Coconut Joy Cupcakes
1/4 cup butter at room temperature
3/4 cup sugar
2 eggs
2 tsp. almond extract
1/3 cup buttermilk
1 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/3 cup heavy cream
1/3 cup chocolate chips
1/2 cup coconut
Prep time: 10 minutes, Cook time: 15 minutes, Makes 9 cupcakes

Preheat oven to 350°F and line 9 muffin tins with paper liners. Beat butter and sugar in the bowl of an electric mixer until light and creamy. Add eggs, extract and buttermilk; beat on medium-high speed for two minutes. Add flour, baking soda and salt; beat for an additional minute. Spoon into prepared tins and bake for 15 minutes or until a toothpick inserted in the center comes out completely clean. While cupcakes are cooking, make frosting by combining heavy cream and chocolate chips in a small saucepan. Warm over very low heat, stirring constantly, just until chocolate is melted. Set aside to cool to frosting consistency. Let cupcakes cool completely before spreading with chocolate frosting and sprinkling with coconut.
Nutritional Information:
(based on 1 cupcake): 260 calories, 5 g protein, 15 g total fat (9 g sat., 0 g trans), 31 g carbohydrate, 1 g fiber, 20 g sugar, 80 mg cholesterol, 290 mg sodium, 6 points


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