Ziplist Sous Chef Recipe Clipper - Almond Joy Cupcakes

 

Almond Joy Cupcakes -Ziplist Sous Chef Recipe Clipper

• 1 box chocolate cake mix
• 1 1/4 cup Lite Coconut Milk
• 1 cup sweetened shredded coconut
• 1/2 cup vegetable oil
• 3 eggs

How to Make

1. Preheat oven to 350°
2. Line muffin pan with cupcake liners.
3. In a large mixing bowl combine all ingredients. Mix on low for 30 seconds. Turn mixer speed up to medium and beat for 2 minutes.
4. Fill liners 1/2 full with batter.
5. Bake for 15-20 minutes until centers spring back when pressed.
6. Let cool completely before frosting.

 Coconut Buttercream

• 1 cup butter (2 sticks) room temperature
• 3/4 cup vegetable shortening
• 8 cups sifted powdered sugar
• 1/2-3/4 cup light coconut milk
• 1/2 tsp. coconut extract

How to Make

1. In mixer beat together butter and shortening until smooth.
2. On low mix in your powdered sugar.
3. Pour in your coconut milk and coconut extract and mix until combined. Turn up speed to medium and mix for 45 seconds.
4. Pipe or spread onto cupcakes. If piping use a snipped off ziplock bag or a large 1A tip on a piping bag.

Chocolate Coating

• 2 cups milk chocolate chips
• 1 1/2 Tbsp vegetable oil or vegetable shortening
• 24 raw almonds

How to Make

1. Press an almond on top of each cupcake.
2. Put your frosted cupcakes in the freezer for 5 minutes.
3. Meanwhile melt your chocolate chips and veg oil or shortening in a double boiler or microwave. If using microwave heat for 1 minute on 50% power, then stir. Repeat in 30 second increments (on 50% power) stirring after each until melted.
4. Transfer your melted chocolate into a wide mouthed mug or a small deep bowl. You need your chocolate to be deep enough to dunk the entire top of your cupcake.
5. Remove cupcakes from freezer and dunk tops into melted chocolate.
6. When you are finished dunking all the cupcakes place cupcakes in refrigerator to set the chocolate.

Notes: Serve at room temperature, just leave in the fridge long enough for the chocolate to set, approx 15 minutes.