These delicious cupcakes are fluffy and light; It only takes one to be a delight!
Preheat oven to 350 degrees F. Follow the directions on the back of the box to make the cake batter. Instead of using regular water to make the batter, substitute with the can of coconut water. Once the batter is made, pour into the individual cupcake holders. Bake the cupcakes for 20-24 minutes, then let cool. While the cupcakes are cooling, lay the coconut shavings on a cooking sheet and with the oven still set to 350 degrees F, toast the shavings for about 10 minutes (stirring every couple of minutes) or until golden brown. While the shavings cool, frost the cupcakes with the cream cheese frosting. Top with the coconut shavings after they are completely cooled. This is a wonderful summer treat which you are sure to enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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