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White Chocolate Macadamia Cupcakes

The Favorite Brand Name Cake Mix Cookbook simply calls this recipe White Chocolate Macadamia Cupcakes. It takes two of the plainest baking products and transforms them with some wonderful additions. In my opinion, a more appropriate name might have been "Cinderella Cupcakes" because products that make a very unadorned dessert, a simple white cake mix and a can of white frosting, get transformed and are dressed up fancy enough to go to a ball!



White Chocolate Macadamia Cupcakes
1 package (18.25 ounces) white cake mix, plus ingredients to prepare mix
1 package (4 serving size) white chocolate instant pudding mix
3/4 cup chopped macadamia nuts
1 1/2 cups flaked coconut
1 cup white chocolate chips
1 container (16 ounces) white frosting

Preheat oven to 350 degrees F. Line 20 standard muffin pan cups with paper baking cups.
Prepare cake mix according to package directions, beating in pudding mix with cake mix ingredients. Fold in nuts. Fill prepared muffin cups 2/3 full. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Remove to racks; cool completely. 
Meanwhile, spread coconut evenly on ungreased baking sheet; bake at 350 degrees F for 6 minutes, stirring occasionally, until light golden brown. Cool completely.
Place white chocolate chips in a small microwavable bowl; microwave 2 minutes on MEDIUM (50%), stirring every 30 seconds, until melted and smooth. Cool slightly before stirring into frosting. Frost cupcakes; sprinkle with toasted coconut. Makes 20 cupcakes.

 Allow the cupcakes to cool completely before frosting.

Melt 1 cup of white chocolate chips to blend with a can of regular white frosting to step up the frosting flavor.

The cupcakes have white chocolate pudding mix added to the cake mix along with macadamia nuts. The frosting has white chocolate chips melted and blended into the white frosting. The cupcakes are then topped with toasted coconut.

I wish there was a way for me to photograph TASTE!

The Favorite Brand Name Cake Mix Cookbook simply calls this recipe White Chocolate Macadamia Cupcakes. It takes two of the plainest baking products and transforms them with some wonderful additions. In my opinion, a more appropriate name might have been "Cinderella Cupcakes" because products that make a very unadorned dessert, a simple white cake mix and a can of white frosting, get transformed and are dressed up fancy enough to go to a ball!



White Chocolate Macadamia Cupcakes
1 package (18.25 ounces) white cake mix, plus ingredients to prepare mix
1 package (4 serving size) white chocolate instant pudding mix
3/4 cup chopped macadamia nuts
1 1/2 cups flaked coconut
1 cup white chocolate chips
1 container (16 ounces) white frosting

Preheat oven to 350 degrees F. Line 20 standard muffin pan cups with paper baking cups.
Prepare cake mix according to package directions, beating in pudding mix with cake mix ingredients. Fold in nuts. Fill prepared muffin cups 2/3 full. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Remove to racks; cool completely. 
Meanwhile, spread coconut evenly on ungreased baking sheet; bake at 350 degrees F for 6 minutes, stirring occasionally, until light golden brown. Cool completely.
Place white chocolate chips in a small microwavable bowl; microwave 2 minutes on MEDIUM (50%), stirring every 30 seconds, until melted and smooth. Cool slightly before stirring into frosting. Frost cupcakes; sprinkle with toasted coconut. Makes 20 cupcakes.

 Allow the cupcakes to cool completely before frosting.

Melt 1 cup of white chocolate chips to blend with a can of regular white frosting to step up the frosting flavor.

The cupcakes have white chocolate pudding mix added to the cake mix along with macadamia nuts. The frosting has white chocolate chips melted and blended into the white frosting. The cupcakes are then topped with toasted coconut.

I wish there was a way for me to photograph TASTE!

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