How to Make Coconut Filled Lemon Cupcakes

Coconut Filled Lemon Cupcakes with Sandra Lee
Ingredients: Make 2 dozen cupcakes
1 (18.25 ounce) box white cake mix
1 cup frozen lemonade concentrate, thawed
1/3 cup vegetable oil
3 large eggs
½ cup sour cream
Coconut Cream filling (recipe follows)
2 (16 ounce) cans fluffy white frosting
1 teaspoon coconut extract
Garnish: sweetened flaked coconut, quartered lemon slices

Procedures:

• Preheat oven to 350 degree. Line 2 (12 cup) muffin pans with paper liners.
• In a large bowl, combine cake mix, lemonade concentrate, oil, and eggs. Beat at medium speed with an electric mixer for 2 minutes. Increase mixer speed to medium high, and beat until smooth. Stir in sour cream. Spoon batter evenly into prepared muffin cups. Bake for 15 to 18 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 2 minutes. Remove from pans, and cool completely on wire racks (about 58 minutes).
• Spoon coconut cream filling into a squeeze bottle with a long narrow tip. Insert tip into center of each cupcake, and squeeze about 1 tablespoon filling into each cupcake. Reserve remaining filling for another use.
• In a medium bowl, combine frosting and coconut extract. Spread frosting evenly over each cupcake. Top each with coconut and a lemon slice, if desired. Store in refrigerator.

Coconut Cream Filling
Ingredients: Makes 2 cups
1 (3 ounce) package cream cheese, softened
½ cup confectioners’ sugar,
1 (8 ounce) container frozen nondairy whipped topping thawed
¼ teaspoon coconut extract

Procedures:
In a medium bowl, beat cream cheese and confectioners’ sugar at medium speed with an electric mixer until smooth. End.