Coconut and Orange Blossom Cupcakes

written by Katie McMinn March 30, 2018
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If you saw my Yarn and Twine Easter Eggs post from earlier this week, then you know we are having our first ever McMinn Easter party. In my opinion, every good party needs some good cupcakes. I wanted something that had the essence of spring but that were not too sweet.

I love orange blossom, it’s has a floral citrus flavor, hence the name. I added coconut to add some texture to the cupcakes. Below is the recipe, let me know what you think.
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Ingredients

White cake mix
Orange blossom water
Coconut
Orange juice
(For the frosting)
Powered sugar
Unsalted butter
Almond extract

Directions

Mix the cake according to the directions on the box. Add 2 tablespoons of orange blossom water, a ½ cup of shredded coconut, and 1 cup of orange juice. Mix until the three added ingredients are blended into the mixture. Bake according to cake box.

While the cupcakes bake, you can start on the frosting. Take 1 ½ cups (3 sticks) of room temperature unsalted butter and blend in with you mixer. Slowly add one 1-pound bag of powdered sugar. Add ½ a teaspoon of almond extract. Once it’s all blended add your food coloring and get it in your pipping bags.
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I hope you have fun making these cupcakes.

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