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Almond Joy Cupcakes Recipe

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This recipe for Almond Joy Cupcakes, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Keevers
Added: Monday, September 22, 2008


2 T. unsalted butter
1/4 c. turbinado (raw) sugar
1 c. sweetened shredded coconut, toasted
1 1/2 c. cake flour
3/4 t. baking powder
1/2 t. salt
1/2 c. unsalted butter
3/4 c. sugar
1 egg
1/2 c. milk
1/2 c. cream of coconut
1/4 c. Malibu, or coconut rum
Chocolate Almond Frosting:
1/2 c. heavy cream
2 c. semi-sweet chocolate chips
1 T. light corn syrup
1 t. almond extract
Toasted sliced almonds
Sweetened shredded coconut

Preheat oven to 350. Coat muffin or popover pan with 2 T. butter and raw sugar. In food processor, pulse 1 c. toasted coconut. In small bowl, stir together cake flour, baking powder, salt, and ground toasted coconut. Set aside. With mixer, cream together butter and sugar. Beat until light and fluffy, about 5 minutes. Add egg. Combine milk, cream of coconut, and rum in a cup w/pour spout. Alternately beat the wet and dry mixtures into the butter mixture, starting and ending with dry. Fill molds and bake 20-25 min.
Simmer cream in saucepan over medium heat for 1 minute. Take off heat and whisk in chocolate until smooth. Stir in corn syrup and almond extract. Cover and chill 20-30 minutes to thicken. Spoon frosting into a piping bag fitted with a star tip. Pipe frosting onto cupcakes, then garnish with toasted almonds and coconut.




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