Coconut cupcakes are one of the prettiest and wonderful all year round desserts. Keep them simple and you will have a happy crowd.
Coconut Cupcake Recipe
1 box Duncan Hines white cake, to include all needed ingredients to make the cake
1 package shredded coconut
1 container of non-dairy whip frosting from Smart and Final
To make your cupcakes just simply follow the directions on the box. You will also follow the directions on how to prepare the non-dairy whip topping. Once your cupcakes are cooled, top with frosting and load on the coconut.
Find a simply pretty plate to display them on and as always, ENJOY...
What can we say about the white chocolate marshmallow squares? YUM! I never had or made these before and oh my they were good. I found this recipe at www.yesiwantcake.com.
4 cups popped corn(I used Orville's simply salted)
2 cups mini marshmallows
1/2 cup white chocolate chips
1/4 cup sliced almonds
1 1/2 tablespoon butter
dash of pumpkin pie spice
Wilton's pink pearls( I added these for the shower)
Melt the butter in a large pot over medium heat. Add the marshmallows and stir until they start to melt. Add the chocolate chips and keep stirring until everything is incorporated.
Dump in the popcorn, almonds, spice, and stir, stir, stir.
Turn off the heat and let the mix cool for a minute or two.
Once it's cool enough to handle, press it into a medium sized pan that has been prepped with non-stick spray. Sprinkle pink pearls over the top.
Let cool completely, then remove and cut into squares.
Share, eat, enjoy...
Photography by: Emily Scott of EM the Gem