How is Easter already in three weeks? I feel like it was just yesterday that the grocery store was full of Valentine’s Day treats, but I do love seeing aisles full of jelly beans and chocolate bunnies. The mini Cadbury chocolate eggs are one of my favorite Easter candies, so I decided to make some coconut cupcakes topped with the pretty, pastel sweet.
Ingredients:
For the cupcakes
- 2 egg whites
- 1 cup canned light coconut milk
- 1/3 cup unsweetened apple sauce
- 2 tsp. coconut extract
- 18.25 oz. box white cake mix
- 1 1/2 cups sweetened coconut flakes
For the frosting + topping
- 8 oz. cream cheese
- 1/4 cup unsalted butter
- 2-3 cups powdered sugar
- 1 Tbsp. heavy cream
- 2 tsp. coconut extract
- 1 tsp. vanilla extract
- 1 bag Cadbury mini chocolate eggs
Directions
- Preheat oven to 350F. Line cupcake tins and set aside (makes 24 cupcakes).
- For the cupcakes: In a large bowl, combine egg whites, coconut milk, apple sauce and coconut extract. Add cake mix and stir until combined. Pour batter into prepared cupcake tins and bake for 20-22 minutes, until toothpick comes out clean. Let cool before frosting.
- For the frosting: In a medium bowl or the bowl of a standing mixer, beat together cream cheese and butter, until smooth and fluffy. Gradually add powdered sugar, alternating with heavy cream. Add coconut and vanilla extract. Continue beating until mixture is smooth and spreadable. Add more powdered sugar if it is too thin or heavy cream if it is too thick.
- Frost each cooled cupcake and then sprinkle with shredded coconut. Top with three Cadbury eggs.
