HUNGRY GIRL Coconut Cream Fluffcakes

By Castrofilippo

PER SERVING (1 cupcake)
105 calories
1.5g fat
158mg sodium
20g carbs
0.5g fiber
14g sugars
1.5g protein

Ingredients

• 3/4 cup Cool Whip Free, thawed
• 1/4 cup Jet-Puffed Marshmallow Creme, room temperature
• 1 drop coconut extract
• 1/2 cup sweetened shredded coconut, divided
• Half of a 16-oz. box (about 1 1/2 cups) angel food cake mix

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking cups. (You MUST use baking cups for this recipe.) Do not spray with nonstick spray. Set aside.

2. In a small bowl, combine Cool Whip, marshmallow creme, and coconut extract. Mix thoroughly, cover, and refrigerate.

3. Roughly chop 1/4 cup shredded coconut and set aside.

4. In a large bowl, combine cake mix with 5 oz. (1/2 cup plus 2 tbsp.) water. Using an electric mixer, beat at low speed for 30 seconds. Increase speed to medium, and beat for 1 minute. Add the roughly chopped coconut, and beat for another 30 seconds.

5. Allow cake mixture to rest for 2 minutes. Then evenly distribute it among the baking cups. Bake in the oven until tops are golden brown, about 15 minutes.

Set aside to slightly cool.

6. Evenly spread frosting mixture among cupcakes and sprinkle with remaining 1/4 cup shredded coconut.