A pouf of whipped cream and couple of jelly beans are all you need to scare up some fun with these adorable treats infused with almond and coconut.
Serving Size:
16
Active Time:
45 min.
Total Time:
2 hrs., 25 min.
Ingredients
- 1½ cup all-purpose flour
- ½ cup superfine almond flour
- 1½ tsp. baking powder
- ¼ tsp. salt
- ½ cup butter, at room temp.
- 1¼ cups sugar
- 3 eggs
- 1 tsp. almond extract
- ¾ cup buttermilk
- 1 cup unsweetened flaked coconut
- 4 cups frozen whipped topping, thawed, from 16 oz. container
- 32 small black jelly beans
Instructions
- baking powder and salt. On medium speed, beat butter and sugar until fluffy, 1-2 min. Beat in eggs, 1 at a time, then almond extract. Alternately beat in flour mixture and buttermilk until combined. Beat in coconut flakes until combined. Divide among liners. Bake until toothpick inserted in centers comes out clean, 23-25 min. Cool 10 min. Transfer from pan to rack; cool completely.
- Transfer some of whipped topping to pastry bag fitted with ½” plain round tip. Pipe on cupcakes, refiling bag as needed. Decorate with jelly beans.
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