Elizabeth Daisy

I had the baking bug. My friend brought me some cookies and then she kept pinning German chocolate cake on pinterest. Then she told me about the most excellent German chocolate cake she made with coconut buttercream. Well she had me at coconut buttercream. I knew I had to make some. Well I was looking around for good recipes since I had never made them before and I came across these. Then I couldn’t decide which one sounded best. I asked my sister and since she doesn’t like chocolate cake she said make the strawberry pina colada ones. Well, I asked my husband which one I should make and he doesn’t like chunky food (it’s weird) so he said German chocolate. They were no help. Obviously.

So, I made them both. I guess they were a big help!

While I was making the cupcakes this is what it looked like outside. We have a couple fires right now and it’s super smokey. I actually caught myself thinking, “Man, I wish the wind would blow so the smoke would leave.” I hate the wind so wanting the wind means it’s pretty bad.

The cake is a coconut cake which is really mild. I made some smoothies yesterday and had some coconut milk left over so I used that in the cupcakes instead of milk. Plus I used some coconut flavoring. Super mild flavor though.

The filling is a pineapple filling that was really good. I went to your cup of cake for that recipe and the idea. The frosting is a strawberry buttercream that I came up with on my own. I used the sugar free jello so the frosting wouldn’t be grainy from the sugar in regular jello.

Strawberry Pina Colada Cupcake

Coconut cupcakes:

Ingredients

1 white box cake mix (I used funfetti, it’s all I had)

1/2 cup plain yogurt

3/4 cup coconut milk

1/3 cup oil

3 eggs

1 Tablespoon coconut flavoring

Preheat oven to 350 degrees. Makes 24.

Beat all ingredients together. Fill tins 3/4 full. Bake for 18-20 minutes or until golden brown.

Pineapple Filling: