Green food coloring transforms sweetened shredded coconut into edible turf for these spirited two-bite treats.
| Level: | Easy |
| Total: | 55 min |
| Active: | 20 min |
| Yield: | 24 mini cupcakes |
Ingredients
- 1 15- to 16-ounce box chocolate cake mix
- Vanilla frosting
- Green food coloring
- 2 cups sweetened shredded coconut
- Milk chocolate-covered almonds
Instructions
- Line two 24-cup mini-muffin pans with paper liners. Prepare the chocolate cake mix as the label directs; divide the batter among the mini-muffin cups, filling them halfway. Bake at 350˚ F until a toothpick inserted into the center of a cupcake comes out clean, 11 to 14 minutes. Transfer the cupcakes to a rack and let cool.
- Top the cupcakes with vanilla frosting tinted with green food coloring. Mix the shredded coconut with 2 teaspoons warm water and a few drops of green food coloring; sprinkle on top of the cupcakes.
- Top each cupcake with a chocolate–covered almond, then pipe on laces with the vanilla frosting.