Easy White Chocolate Macadamia Cupcakes Recipe | Allrecipes

White Chocolate Macadamia Cupcakes

YIELD Makes 20 cupcakes

INGREDIENTS

1 package (18-1/4 ounces) white cake mix, plus ingredients to prepare mix 1 package (4-serving size) white chocolate instant pudding and pie filling mix 3/4 cup chopped macadamia nuts 1‑1/2 cups flaked coconut 1 cup white chocolate chips 1 container (16 ounces) white frosting

PREPARATION:

1. Preheat oven to 350°F. Line 20 standard (2-1/2-inch) muffin pan cups with paper liners.
2. Prepare cake mix according to package directions, beating in pudding mix with cake mix ingredients. Fold in nuts. Fill muffin cups two-thirds full. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove to wire racks; cool completely.
3. Meanwhile, spread coconut evenly on ungreased baking sheet; bake at 350°F 6 minutes, stirring occasionally, until light golden brown. Cool completely.
4. Place white chocolate chips in small microwavable bowl; microwave 2 minutes on MEDIUM (50%), stirring every 30 seconds, until melted and smooth. Cool slightly before stirring into frosting.
5. Frost cupcakes; sprinkle with toasted coconut.

This recipe appears in: Cupcakes