These Pretty in Pink Coconut Cupcakes are perfect for birthday parties, bake sales and Easter. They are quick, easy and so much fun to make!
This is a sponsored post for The J.M. Smucker Company. Thanks to all the companies, and readers, who help support Cravings of a Lunatic. My family, and I, thank you.
If you’re a regular reader of my blog you know I’m a sucker for pink. I love all things pink, whether it’s clothes, jewelry, purses, baking props, or food. Honestly, I cannot resist anything pink.
Recently I was cruising the ‘net and found a post that shocked me. Pretty in Pink, you know, that old John Hughes movie, turned 30 years old. I fell off my chair. First of all, I could not believe that movie was 30 years old. Secondly, I could not believe I was a teeny-bopper when it first hit the movie theatres. I did the math. Then, fell off my chair again. I’m okay though. I promise!
Obviously, I knew I MUST make Pretty in Pink Cupcakes for Easter. I HAD to. It was a MUST. Easter screams pastel colours, as well as bright colours too. So, for this post I ran with the pastel pink in honour of my favourite flick.
For me, baking during holidays is a time honoured tradition. I’ve been making bunny cakes, cheesecakes and cupcakes every Easter since I was a teenager. Coconut always plays a big part of my baking sprees. I buy huge bags of it. Back in the day my Dad used to buy huge bags of it.
Why do I need so much coconut? Well, because everything I seem to make around Easter has coconut in it. Bunny cakes require coconut, haystack cookies require coconut. So I knew I needed lots of coconut to mix in with my cake mixes and frostings. I knew I wanted to pile tons of pink coconut on my Pretty in Pink Coconut Cupcakes.
Not only is there coconut piled on top of these cupcakes, but it’s also hidden inside the cupcake. I scooped out a hole in each cupcake and filled it with coconut frosting. That way everyone who bites into these cupcakes gets a delicious fun surprise. So, these cupcakes are a coconut explosion, there’s coconut everywhere.
Baking is something that we all do during holidays. Most of us are busy trying to juggle too many balls in the air.
So, if anyone tells you that you have to make every single thing from scratch during the holidays, stop talking to them. You don’t need that kind of negativity in your life.
I say life is short, do what makes you happy. For me happiness comes in the form of Pretty in Pink Coconut Cupcakes. I hope you love them as much as I do.
There are so many things you can do with cake mixes these days. Think outside the box! Pun intended. Dress them up any way you like, or use the cake batter inside other recipes. The possibilities really are endless.
More Cake Batter Recipes
- Slow Cooker Confetti Cake Batter and White Chocolate Hot Chocolate
- Cake Batter Fudge
- Brownie Batter Smoothie
Places to stalk Cravings of a Lunatic
Pretty in Pink Coconut Cupcakes
For the cupcakes:
- 15.25 oz Pillsbury Moist Supreme Classic White Premium Cake Mix
- 1 cup water
- 1/2 cup oil
- 3 large eggs
- 1 tsp coconut extract
For the surprise inside filling:
For the cupcakes:
- Preheat the oven to 350 degrees F.
- Spray cupcake tin with non-stick spray.
- Line cupcake wells with cupcake liners. Set aside.
- Mix all the ingredients in a large mixing bowl until well combined.
- Scoop mixture into the cupcake wells, so it comes halfway up the well.
- Place in oven and bake for 15 to 18 minutes, or until tops of cupcakes are golden brown.
- Remove from oven and cool the cupcakes.
- Once the cupcakes are completely cooled, use a melon baller to scoop a small amount of cake out of the middle of each cupcake. You basically want to remove about a 1 inch wide opening, only going about halfway down the cupcake so it won't fall apart. You can use the cake you scoop out for cake balls, or parfaits at a later time. Make a small opening in each cupcake. Set aside.
For the surprise inside filling:
- Mix the frosting, coconut flakes and coconut extract together until well combined.
- Scoop a teaspoon, or so, of coconut frosting into the opening of each cupcake so it fills it just to the top of the cupcake. Smooth out so you will still be able to frost them after. I smooth it with the back of the spoon.
For the topping:
- Scoop the frosting into a piping bag with a flat tip, or you can use an offset spatula to frost the cupcakes. Frost to your own taste. If you like a little, use a little, if you like a lot, use a lot. Your choice.
- In a medium bowl combine the coconut and food colouring. Mix with a spoon until the coconut starts to turn pink. Then transfer it to a sealable Ziploc bag. Seal it, shake it, then massage the mixture until the colour really starts to pop and become even. I find massaging the bag with my hands really brings the colour together better than any other technique I've tried. Once the colour is even, sprinkle the pink coconut over the cupcakes.
- Serve with a big old Pretty in Pink loving smile!
Thanks for visiting today!