Coconut Cupcakes with Lime Buttercream Frosting

Yield: 24 cupcakes

Ingredients:

For the Cupcakes

1 (18 ounce) box French Vanilla cake mix (see note below)
1 (3.4 ounce) package Jell-o Coconut Cream pudding mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs, lightly beaten
1 (13-ounce) can unsweetened coconut milk; divided use (see note below)
2/3 cup sweetened shredded coconut

For the Frosting

remaining 9 ounces of coconut milk
2 cups (4 sticks) unsalted butter, room temperature
zest of 1 medium lime
1.5 pounds (about 5 3/4 cups) confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract

Directions:For the Cupcakes

1. Preheat oven to 350°F. Line cupcake pan with paper liners or spray wells with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs and 1/2 cup (4 ounces) coconut milk. Beat for about two minutes on medium speed until well combined. Fold in the shredded coconut.

3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Prepare the frosting.

For the Frosting

1. In the bowl of a stand mixer fitted with the paddle attachment, gently begin to beat the butter and coconut milk on low.  When it starts ot thicken, pour off excess liquid.  Then beat on medium-high speed for about 5 minutes. Add in the lime zest and mix to combine.

2. Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in extracts and mix until incorporated. Turn off the mixer and check the buttercream for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.

3. Pipe the frosting onto the cooled cupcakes and if desired, garnish with a dusting of shredded coconut.

Beef Stroganoff

A Betty Crocker Classic

Basic ingredients, quick prep and great flavor—

all reasons that this dish is a classic!

1 1/2 pounds beef sirloin steak, 1/2 inch thick

8 ounces fresh mushrooms, sliced (2 1/2 cups)

1 medium onion, thinly sliced

1 garlic clove, finely chopped

1/4 cup butter or margarine

1 1/2 cups beef flavored broth

1 teaspoon Worcestershire sauce

1/4 cup Gold Medal® all-purpose flour

1 1/2 cups sour cream

3 cups hot cooked egg noodles

 

1. Cut beef across grain into about 1 1/2x1/2-inch strips.
2. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
3. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
4. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Makes 6 servings