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Coconut Jelly Cupcakes

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Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Ingredient: 
Coconut
Servings: 
4

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4.29
Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1037 Calories from Fat 301

% Daily Value*

Total Fat 34 g52.3%

Saturated Fat 11.5 g57.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 895.7 mg37.3%

Total Carbohydrates 178 g59.4%

Dietary Fiber 7.4 g29.5%

Sugars 125.7 g

Protein 7 g13.4%

Vitamin A 0.7% Vitamin C 58.3%

Calcium 3.4% Iron 7.1%

*Based on a 2000 Calorie diet

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Coconut Jelly Cupcakes Recipe