Coconut Jelly Cupcakes
|Yellow cake mix||15 1⁄4 Ounce (1 Package)|
|Canned vanilla frosting||16 1⁄2 Ounce (1 Can)|
|Currant/Raspberry / strawberry jelly||12 Ounce (1 Jar)|
|Flaked coconut||2 Tablespoon|
1. Line 30 medium-size muffin-pan cups with pleated muffin-pan liners.
2. Prepare cake mix, following label directions. Spoon batter into prepared liners. Bake, following label directions.
3. Remove cupcakes from pans to wire racks. Cool. Leave paper liners on for easy handling.
4. Use a small sharp knife to cut a small cone-shaped piece from the top of each cake. Carefully set pieces aside. Spoon a little vanilla frosting into the hole in each cupcake; replace cone-shaped pieces. Spread entire top of each cupcake with jelly; sprinkle with coconut, pressing slightly into jelly.