Last month Miss A and I spent some time with my sister at her apartment. While she and Miss A handled some housekeeping tasks, I spent some time in her kitchen making cupcakes for a party she was going to. These cupcakes are derived from a layer cake recipe and are so very well worth the effort put into them.
It all starts with a simple box of Pillsbury Moist Supreme cake mix. This recipe requires the Golden Butter Recipe flavored mix. No substitutions please.
To make the cupcakes, just follow the directions on the box, then carefully spoon the silky batter into two paper lined cupcake pans. The recipe makes 2 dozen cupcakes.
What makes these ordinary cupcakes so extraordinary is the filling and the frosting. My sister stepped in during this part to show me how she does it.
For the filling, we started by combining the sugar, coconut and half of the sour cream in a small bowl. It was a little thick which is exactly what my sister wanted. We reserved a cup of the filling then stirred the remaining half of the sour cream into the small bowl.
To fill the cupcakes we attached a large plain round tip to a decorating tool, filled it with the mixture and piped a little into the top of each cupcake. I have to admit that it was fun doing this.
To make the topping, she told me to just add enough whipped topping to the reserved coconut sour cream mixture until I thought it was thick enough. We tend to eyeball lots of things when we cook so you can do the same. Just make sure the topping is of spreading consistency and all will be well.
This is what the inside of a well filled and topped cupcake looks like. I just wish you could taste it.
Coconut Sour Cream Filled Cupcakes
1 box Pillsbury Moist Supreme Golden Butter Recipe cake mix
1 cup granulated sugar
1 (8 oz) container sour cream, divided in half
1-1/2 cups Cool Whip whipped topping
2 (6 oz) packages Birds Eye frozen coconut
Cake
Prepare cake mix as directed. Bake in two 12-cup cupcake pans. Cool cupcakes completely on wire rack.
Filling
Combine sugar, half of the sour cream and the two packages of coconut in a small bowl. Mix well then measure out 1 cup of the mixture and place in a medium bowl. Set aside to use later for the topping. Stir the remaining half of the sour cream into the small bowl.
Attach a pastry bag, zip lock bag or other decorating tool to a large plain round tip. Fill with the sour cream coconut mixture. Insert tip into the top of each cupcake and pipe in a small amount of filling. Set aside the filled cupcakes.
Topping
Combine the reserved sour cream & coconut mixture with the whipped topping, blending until smooth. Frost cupcakes as desired using a spoon or cake decorating spatula.
Store cupcakes in refrigerator until ready to serve.
Enjoy!
