Mocha Coconut Frappuccino Ice Cream Cupcakes

I’m okay with the fact that these cupcakes are lopsided.

I don’t mind that they are not perfect.

I’m okay with the reality that I went to exercise class with a streak of coffee ice cream down my arm.  No biggie.

It is really alright that I went to the store specifically for a homemade cupcake recipe I carefully concocted only to come home and realize that I was out of cocoa.

It’s actually pretty wonderful, because using a cake mix as a starter is always welcome in my book.

It’s cool, because life is not perfect.  So my cupcakes might not look perfect, but they sure do taste it!

So, you know what happened that inspired this recipe?  Happy hour happened.  I’m not even talking alcoholic happy hour.  I’m talking about that blessed week or two in May when from 3-5 at Starbucks, frappuccinos were half off.  I don’t usually buy fraps, because they are kind of pricey.  Especially when you add extra money for soy milk and extra espresso…

Ok, so I had the mocha coconut frappuccino more than once and have been craving that flavor ever since.

And what could be better than ice cream cake based on a coffee drink?  Ice cream cupcakes based on said drink!  Cupcakes are portion control in a cute little package ;)

Mocha Coconut Frappuccino Ice Cream Cupcakes

makes 6 cupcakes

You will need coffee flavored ice cream or frozen yogurt for the middle of the cupcakes.  I used Haagen-Dazs coffee flavored frozen yogurt.  Soften it on the counter before scooping it into the cupcakes.

for cupcakes:

1 cup devil's food cake mix (I used sugar free)

1/4 cup vanilla Greek yogurt

1/4 cup liquid egg substitute

1/4 cup toasted sweetened flaked coconut

Preheat your oven to 350 degrees and spray 6 muffin tins with non-stick spray.  Mix these ingredients together and scoop into muffin tins.  Bake for 20 minutes.

for coconut buttercream frosting:

1/2 stick unsalted butter, room temperature (aaah! I was out of butter, too & used margarine.)

1 1/2 cups powdered sugar

1/2 tsp coconut extract

2-3 Tbsp milk

1/2 cup toasted, sweenened flake coconut for topping

Combine all except coconut.  Smear onto ice cream filled cupcakes & top with coconut flakes.

Assembly: Cut each cupcake in half horizontally, add coffee flavored ice cream or froyo in the middle.  Frost with frosting & top with coconut.  Store in the freezer.

I toasted my coconut in a skillet I sprayed with non-stick spray over medium heat until brown.  Easy peasy.

See, I don't even care that this is the world's worst picture that defies all picture editing.  I just had to show you the ice cream in the middle!

Have a great day, y'all & embrace those imperfections ('cuz sometimes they're delicious)!

Family Fridays: Cream of Coconut Cupcakes

Today's recipe comes from my Aunt Jackie.  

This spunky little lady is so sweet and lovable.  Much like these cupcakes :)

She also does the best french braids of anyone in the world.  I think she needs to give me a fishtail braid next time I see her.

Like this one:

source

Anyways, her lovely cream of coconut cake graces us with its loveliness today, but in the form of a cupcake.  Her recipe is for a 9x13 cake, but we all know I don't need a big ole cake sitting in my kitchen staring me in the face.

So I made cupcakes, instead.

Brilliant, right?

So, I'll give you two recipe options, because I like you.  You're neat.

Skinny Cream of Coconut Cupcakes
White cake mix
Diet soda (I used diet ginger ale)
Borden's (or whatever brand) fat free condensed milk
Coconut extract
Shredded unsweetened coconut
Fat free Cool Whip

For 6 cupcakes*: Measure out 9 ounces of cake mix, a little more than a cup & mix it with 6 ounces of diet soda.  I used ginger ale.  It is best to use a light colored soda with the light colored cake mix.  So whisk it all together and distribute batter evenly among 6 cupcake liners.  Bake as directed on the box.

After the cakes come out of the oven, poke 4 or 5 holes in them with toothpicks and get your toppings ready.

Pour half of the little can of condensed milk in a bowl and add 1/4 tsp of coconut extract.  Mix it up.

Since these were cupcakes and I did not want to get too messy, I dipped them in the milky mixture upside down lightly and let the excess drizzle down.  Then I turned them right side up and put them on a plate.

Top with whipped topping and coconut.  Garnish with a cherry if you feel the need.

*double the amount of cake mix & soda if you want 12 cupcakes

Sinful Cream of Coconut Cake 
(great for a potluck)
White cake mix, along with eggs/oil to prepare
1 can Eagle Brand (or whatever) condensed milk
1 can cream of coconut
1 small bag of shredded coconut
1 large container of Cool Whip

Mix cake and cook as directed in a greased 9x13 pan.  While the cake is hot, poke holes in the cake.  Mix cream of coconut & condensed milk.  Pour mixture over cake and top with Cool Whip and coconut.  Refrigerate overnight & serve (or you can serve it right away, but it is best cold).

Pretend this is a picture of a full cake...

You could also add some crushed pineapple in the topping for a  piña colada cake :)

Thanks, Aunt Jackie for the recipe!

The Great Food Blogger Cookie Swap

It's finally time to reveal my recipe for the cookie swap!

I sent packs of these cookies to three fellow bloggy ladies. I hope they liked them!



I modified two recipes that I've used in the past to create a crazy yummy confection of goodness. I cannot tell you how thrilled I was when the recipe made 3 1/2 dozen instead of just 3 dozen--that means I got to keep 6 cookies for me!



So here's my recipe.

Crispy Coconut Almond Cookies
a conglomeration of this recipe and this recipe

2 sticks of butter
1 cup of sugar
1 1/4 cup brown sugar
2 eggs
1 egg yolk
1/2 tbsp vanilla extract
1/2 tbsp almond extract
1 1/2 tsp baking soda
1/2 tsp salt
3 cups flour
1 cup chocolate chips
1/2 cup finely chopped, cocoa dusted almonds
3/4 cup toasted shredded unsweetened coconut flakes

First things first, toast your coconut. I used this lovely tutorial from Baking Bites.

Preheat your oven to 350 degrees and prepare your cookie sheets with parchment paper.

Heat 1 1/2 sticks of butter in a small pan on the stove (on medium heat) until bubbly, whisking occasionally. Once it starts to take on a brown color, remove from the stove. OMG, you just made browned butter! You are awesome.

While you are working on browning butter, put remaining butter and sugars in a large bowl.

Pour the browned butter in a bowl and cream it all together. It will look like a Coke slushie. Just go with it.

Add your eggs (and the yolk) one at a time and whisk. Then whisk in your extracts.

Mix your flour, salt and baking soda in a separate bowl then add slowly to your sugar, butter mixture and combine.

Stir in your chocolate chips, chopped almonds and toasted coconut.

Try not to eat too much batter. This is a serious warning, because this is the kind of batter you would risk eating raw egg for. It's that good.

Scoop your cookie batter onto the parchment using a standard cookie scoop.

Bake your cookies in batches for about 12-15 minutes and cool on a rack.



You could also do a nice chocolate drizzle and sprinkle of toasted coconut to the top, but I had to get these packed up in a hurry. Not because I was behind on a deadline, but because I did not want to eat them all.



Many thanks to the bloggers who sent me cookies, too!
Monique from Ambitious Kitchen sent me some delicious peanut butter cookies with a Rolo baked in the middle.
Hannah from Fleur-De-Licious sent some yummy cherry-walnut Rugelach cookies.
And I just got some awesome fruit and nut cookies from Amy + Janesse at Two True Foodies.