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Don't just say it, bake it.™

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Cupcakes

Lime In De Coconut

Lime juice in the cake. Lime juice in the coconut topping and key lime filling. Oh yes, de lime is in de coconut. =) Eat it all up!!!

  • Hands-On Time:
  • Total Time:
  • Servings: 70 mini cupcakes
  • Rating:

Ingredients

  • 1 Box Duncan Hines Signature Coconut Supreme Cake Mix
  • 3 large eggs
  • 2/3 cup water
  • 2/3 cup Coconut Coffee Creamer
  • 1/3 cup oil
  • 1 tsp. lime juice
  • 1 3.4 oz. box Jell-O Vanilla Pudding (I used their Mixchief Color Changing Pudding)
  • 2 cups of milk
  • 1 can Duncan Hines Comstock Key Lime Creme
  • 1 8 oz. bag Kraft Jet-Puffed StackerMallows
  • 2 cups of Coconut
  • 1 tablespoon butter
  • 1 teaspoon Lime Juice
  • Green Decorating Sugar

Baking Instructions

  1. Line mini muffin tins with paper liners; set aside.
  2. Preheat oven to 350ºF.
  3. In a medium sized mixing bowl, using low, beat together cake mix, eggs, water, coconut creamer, and lime juice.
  4. Using a 1 1/2" cookie scoop, fill about 3/4 with batter for each mini cup liner. Fill all and bake for 10 minutes. Repeat until all batter is used up. Allow to cool completely before filling. When cool place on a 1/2 sheet baking pan.
  5. Beat together pudding and milk until it begins to thicken. Fold in half of the can of key lime creme. Place in fridge to keep cool.
  6. Place coconut, butter, and lime juice in skillet. Add enough green decorator sugar to color. Remove when coconut begins to toast. Place on paper towel lined plate to cool.
  7. Fill a pastry bag with filling. Snip off 1/4" from end. Insert pastry bag into cupcake and gently squeeze and pull upward. Repeat for all cupcakes.
  8. Preheat broiler to low.
  9. Using kitchen sheers snip StackerMallows in half lengthwise. Place one piece on each cupcake. Place into oven and roast marshmallows just until brown.
  10. While still warm place a small amount of coconut mixture on cupcake.
  11. Store in fridge until serving.

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Tips

Always freeze and toast nuts

Always freeze and toast nuts

Nuts stay fresh longer when stored in the freezer. Before using them in a recipe I always toast them in the over, 350 degrees for about 5 to 10 minutes just keep an eye on them and stir them a few times so they don't burn. The 5 to 10 minutes if for FROZEN nuts. If they are not frozen it may only take a few minutes. The heat helps to release the oil in the nuts which results in more flavor for your baked goods.


Chocolate Toffee Bar

Chocolate Toffee Bar

If chocolate toffee chips are not available, four chocolate covered toffee candy bars can be substituted. Chop bars in a food processor until small pieces form.





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