Mini Macaroon Cakes
These mini cupcakes have the texture of a macaroon. Pipe the frosting for an extra special touch!
45 min.prep time
48 mini cupcakes
1 3/4 cups sugar
1 (3-ounce) package cream cheese, softened
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup sweetened flaked coconut
4 ounces white chocolate, melted, cooled slightly
3 cups powdered sugar
3/4 cup sweetened flaked coconut
White edible glitter or sparkling decorator sugar
Heat oven to 350ºF. Place mini paper baking cups into 48 mini muffin pan cups; set aside.
Combine sugar, 3/4 cup butter and cream cheese in large bowl; beat at medium speed until creamy. Add 1/4 cup half & half, eggs and vanilla. Continue beating until well mixed. Stir in flour and 1 cup coconut.
Spoon batter into prepared muffin pan cups. Bake 15-17 minutes or until toothpick inserted in center comes out clean and edges are golden brown. Cool 5 minutes in pan; remove to cooling rack.
Combine 1/3 cup butter and white chocolate in bowl; beat until well mixed. Add powdered sugar and enough half & half for desired spreading consistency. Frost cooled cupcakes. Immediately sprinkle with coconut and edible glitter.
- These can be baked in two batches, using 24 mini muffin pan cups each time.
- Frosting can also be piped by placing in a pastry bag fitted with a tip or into resealable plastic food bag. Snip off small corner of bag.
- When making homemade frosting, be sure butter is softened so it will blend with other ingredients to make a creamy frosting.