Easter Jam Filled Vanilla Cupcakes with Coconut Frosting

Yield: 24 cupcakes

Ingredients

1 box vanilla or white cake mix resulting in 24 cupcakes (following directions on the package)

1/2 cup seedless jam

Coconut Frosting:

1/2 cup (1 stick) unsalted butter, softened

3 3/4 cups powdered sugar

3-4 tablespoons milk or water

1 teaspoon vanilla extract

1 teaspoon coconut extract

1/4 teaspoon almond extract

Finishing Touch:

1 bag (7 ounce) sweetened shredded coconut

24 Peeps Marshmallow Chicks

jelly beans, about 120 - 144

Directions:

Prepare cake mix following package directions for cupcakes.

After cupcakes have cooled, use a paring knife to cut a 1 inch piece in the center top of the cupcake, remove and set aside (don't eat or discard!) Fill each opening with 1 teaspoon of jam and replace cake pieces.

Coconut Frosting:
Place butter, powdered sugar, milk and extracts into a mixing bowl. Mix until very light and fluffy, about 3 - 4 minutes.

Spread coconut frosting over each cupcake. Pour coconut into a bowl. Dip the frosted top of each cupcake into the coconut and gently press and twist to cover cupcake top. Spread a very thin amount of frosting onto the bottom of a Peep Chick and place on top of the cupcake. Arrange 5 or 6 jelly beans around the Peep.

Photo and food styling by Webstop

Serving Idea:
Cover a serving tray with Easter grass, sprinkle with jelly beans and add the Peeps cupcakes.

Please note that some ingredients and brands may not be available in every store.