1 box yellow cake mix
2 cups (16 oz) sour cream
2 cups sugar
1 1/2 cups flaked coconut
1 (8 oz) carton cool whip, thawed

prepare & bake cake according to pkg directions in two 9″ round cake pans. cool in pans for 10 minutes before removing to wire rack to cool completely.

for filling, combine sour cream & sugar; mix well. stir in coconut. (filling will be soft). fill & frost.

CAKE BATTER

3 cups cake flour
1 tsp baking powder
1/4 tsp salt
6 egg whites
2 cups sugar
1/2 tsp cream of tartar
1 cup shortening
1 cup buttermilk
2 tsp vanilla extract (preferably clear)

FLUFFY COCONUT FROSTING

2 egg whites
2 tbs light corn syrup
2 cups sugar
1/3 cup water
2 tsp vanilla extract (preferably clear)
3 cups sweetened grated coconut, or as desired

preheat the oven to 350°. spray or grease & lightly flour three 8″ round cake pans.

sift together the flour, baking powder, & salt. set aside.

in a lg bowl, with an electric mixer, beat the egg whites until thickened. sprinkle with 1/2 cup of the sugar & the cream of tartar & continue beating until the egg whites hold stiff, glossy peaks. set aside.

in another lg bowl, using the mixer, cream the shortening & the remaining 1 1/2 cups sugar until light, about 2 minutes. beat in the dry ingredients alternately with the buttermilk. beat in the vanilla. fold in the beaten egg whites.

pour the batter into the prepared pans. bake in the center of the oven for 30-35 minutes, or until a cake tester or toothpick inserted into the center comes out clean. cool for 5 minutes in the pans, then invert onto wire racks to cool completely.

for the frosting: in a lg bowl, using the mixer, beat the egg whites until they hold stiff, glossy peaks. set aside.

combine the corn syrup, sugar, & water in a small saucepan. bring the mixture to a boil, then reduce the heat to medium & cook until the syrup reaches 238° on a candy thermometer, about 8 minutes. watch carefully toward the end of cooking time. when the syrup reaches 238°, pour it in a slow, steady stream into the beaten egg whites, beating constantly. beat until the frosting is cooled & fluffy, a few minutes. blend in vanilla.

set one cake layer on a plastic plate or cardboard round. spread the top with frosting. repeat with a second layer. set the third layer on top. spread the frosting generously over the top & sides of the cake. sprinkle the coconut over the frosting, gently patting it onto the sides of the cake so it adheres.

FRUIT TOPPING

1 (20 oz) can pineapple chunks
2/3 cup packed light brown sugar
1/3 cup unsalted butter, melted

CUPCAKE BATTER

1 cup flour
3/4 cup sugar
1 1/2 tsp baking powder
1/4 cup (1/2 stick) unsalted butter, at room tenperature
1/2 cup reserved pineapple juice OR milk
1 egg

preheat oven to 350°. spray or grease a nonstick muffin pan.

drain the pineapple chunks, reserving 1/2 cup juice for the batter, if desired. place the pineapple on a double layer of paper towels to drain completely.

in a small bowl, mix together the brown sugar & melted butter. divide evenly among the muffin pan cups. arrange the pineapple chunks decoratively on top of the sugar mixture. set aside.

in a lg bowl, combine the flour, sugar, & baking powder. with an electric mixer, mix in the butter & pineapple juice, beating for 2 minutes to make a smooth batter. beat in the egg.

spoon the batter over the fruit in the muffin pan, filling each cup 3/4 full. bake in the center of the oven for 30 minutes, or until a cake tester or toothpick inserted into the center of a cupcake comes out clean.

cool the cupcakes in the pan for 5 minutes, then place a wire rack on top of the muffin pan & invert the cupcakes onto the rack so the pineapple is on top. let cool completely.

makes 12 cupcakes

CAKE:

3 lg egg whites, room temperature
1 cup champagne
1 1/2 cups cake flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, room temperature

preheat oven to 350°.

in a small bowl, mix egg whites & champagne. set aside.

in a medium bowl, whisk together cake flour, sugar, baking powder & salt.

mix butter into dry ingredients until it resembles moist crumbs.

mix wet ingredients into dry ingredients until fully combined.

divide evenly between 12 cupcake liners. bake for 20 minutes or until cupcakes bounce back when lightly touched.

FILLING & FROSTING:

1 (15 oz) can sliced peaches
1/2 cup + 2 tbs unsalted butter, room temperature
3 cups powdered sugar
2 tsp vanilla extract
1/4 tsp salt
white sanding sugar, for topping

melt 2 tbs butter in a medium skillet on medium heat.

drain & discard liquid from peaches.

use a paper towel to pat dry peaches, removing excess moisture.

place the peaches in a single layer in the hot skillet. cook for about 3 minutes or until the bottom side is browned, then flip. repeat until all sides of the peaches are browned.

remove peaches from skillet to cool.

use a food processor or immersion blender to puree the peaches.

using a small paring knife or cupcake corer, remove a piece of cake from the center of each cooled cupcake.

fill each hole with approximately two tsp of peach puree.

in the bowl of an electric mixer, beat butter on HIGH speed for 5 minutes.

slowly mix in powdered sugar & beat for another five minutes.

mix in vanilla extract, salt & 1/4 cup peach puree & beat for 2 minutes.

frost (or pipe) frosting onto cupcakes.

sprinkle cupcakes with sanding sugar.

makes 12 cupcakes

2/3 cup sugar
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3 tbs ground coffee
3/4 cup unsalted butter, room temperature
2 eggs
2/3 cup melted vanilla ice cream (you could also use coffee or mocha ice cream)
1/4 cup kahlua
1/4 cup bailey’s irish cream
chocolate, for shaving on top (optional)
12 chocolate-covered espresso beans (optional)
irish cream whipped cream frosting (recipe below)

whisk flour, baking powder, baking soda & coffee in a bowl.

beat butter & sugar in a lg bowl for 1 minute until light & fluffy.

beat eggs, ice cream, kahlua & baileys into the butter/sugar mixture until blended.

fold in flour mixture.

fill cupcake liners 3/4 full.

bake at 350° for about 25 minutes, or until a toothpick comes out clean.

top with baileys irish cream whipped cream. shaved chocolate and a chocolate-covered espresso bean.

makes 12 cupcakes

BAILEYS IRISH CREAM WHIPPED CREAM FROSTING

2 cups heavy whipping cream
2/3 cup sugar
2 tbs baileys irish cream

whip heavy whipping cream until it looks like whipped cream.

mix in sugar & baileys irish cream until just combined.

NOTE: you may want to double this recipe if you like gobs of frosting.

1 1/2 cups flour
3/4 tsp baking soda
1 tsp baking powder
1/4 cup honey
1/4 cup sugar
1 cup finely chopped carrots (about 1 large carrot) – this is easiest to do in a food processor
1 cup overripe banana (about 2 bananas), mashed
1/2 cup unsalted butter, room temperature
2 eggs
1 tsp vanilla
zest of 1 medium lemon
1 cup apples (whatever kind you prefer), peeled & rough-chopped
cinnamon cream cheese frosting (recipe below)

in a med bowl, whisk together flour, baking soda & baking powder.

in a lg bowl, mix honey, sugar, carrots, bananas, butter, eggs, vanilla & lemon zest until well combined.

add flour a little bit at a time, mixing until just combined.

fold in apples.

fill cupcake liners 3/4 full.

bake at 350° for 20 minutes or until a toothpick comes out dry.

frost with cinnamon cream cheese frosting

CINNAMON CREAM CHEESE FROSTING

8 oz cream cheese
1/4 cup (1/2 stick) butter, room temperature
1 tsp vanilla
1 1/2 tsp cinnamon (add more to taste)
2-3 cups 10x sugar (to desired consistency)

mix cream cheese & butter well.

add vanilla & cinnamon.

add 10x sugar.

makes about 14 cupcakes

1 1/2 cups flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground ginger
1/2 cup unsalted butter, room temperature
3/4 cup browm sugar
1/4 cup sugar
2 eggs
1/2 cup sour cream
1/4 tsp lemon extract
2 1/2 cups apples, roughly chopped & loosely packed (you can chop more finely if you desire)

in a medium bowl, whisk flour, baking powder, baking soda & ginger.

beat butter & sugars in a lg bowl until light & fluffy.

beat in eggs, sour cream & lemon extract until blended.

mix in flour mixture.

fold in apples.

divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top).

bake at 350° for 25 minutes or until a toothpick comes out of the cupcake clean.

makes 12 cupcakes

2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup unsalted butter, room temperature
2/3 cup sugar
2 eggs
2/3 cup milk
1 1/2 cups grenadine

in a medium bowl, whisk flour, baking powder & baking soda. set aside.

in another medium bowl, beat butter & sugar until light & fluffy.

beat eggs, milk & grenadine into the butter/sugar mixture until blended.

fold in flour mixture.

fill cupcake liners all the way to the top.

bake at 350° for about 25 minutes, or until a toothpick inserted into the center comes out clean.

SHIRLEY TEMPLE GLAZE

1/2 cup 10x sugar
2 tbs grenadine
1/4 tsp lemon extract
red food coloring (optional)
maraschino cherries (optional)

mix 10x sugar, grenadine & lemon extract.

optionally add red food coloring a few drops at a time until you love the color.

spread on cooled cupcakes.

optionally, just before serving, top cupcakes with maraschino cherries.

makes 12 cupcakes

1/3 cup coconut rum (OR any rum you have on hand)
3/4 cup coconut milk
1/4 cup pineapple juice
1 tsp vanilka
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup + 3 tbs sugar
3 lg eggs
1 cup shredded coconut
1 cup crushed pineapple

in a small bowl, combine rum, coconut milk, pineapple juice & vanilla. set aside.

in a medium bowl, whisk together the flour, baking soda & salt. set aside.

in a lg bowl, beat butter & sugar until light & fluffy.

add eggs to the sugar mixture one at a time, beating well after each addition.

alternately add the flour mixture & the rum mixture, beating well after each addition.

fold in the coconut & pineapple.

fill cupcake liners 3/4 full.

bake at 350° for 25 minutes or until the cupcakes bounce back when lightly touched.

COCONUT CREAM CHEESE FROSTING

(Double this recipe if you like lots of frosting)

8 oz cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cups 10x sugar
3 tbs coconut cream

mix cream cheese & butter until light & fluffy.

mix in 10x sugar a little bit at a time.

mix in coconut cream.

pipe or spread on cupcakes.

makes 18 cupcakes

1 (14 oz) jar spiced apple rings
6 tbs butter OR margarine, softened, divided
1/2 cup packed brown sugar
1/4 cup sliced almonds, toasted
1 egg
1/2 cup milk
1 tsp vanilla
1 cup flour
1/2 cup sugar
1 1/2 tsp baking powder
whipped cream, optional

drain the apple rings, reserving 1 tbs syrup; set apple rings aside. melt 2 tbs butter; add brown sugar & reserved syrup. spread evenly in a greased 8″ round baking pan; sprinkle with almonds. top with apple rings; set aside.

in a mixing bowl, beat egg, milk, vanilla & remaining butter. combine flour, sugar & baking powder; add to egg mixture & mix well. spoon over apple rings.

bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. let stand for 5 minutes. run a knife around the edge of the pan; invert cake onto a serving plate. cool. serve with whipped cream if desired.

6-8 servings