5 mini coconut cupcakes Recipes

sugar, cornstarch, warm water, orange juice, lemon juice, grated lemon rind, egg yolk, all-purpose flour, sugar, baking powder, baking soda, salt, light coconut milk, eggs, canola oil, vanilla extract, flaked sweetened coconut, toasted, butter, softened, neufchatel cheese, powdered sugar, grated lemon rind, light coconut milk

vanilla cupcakes (homemade or store-bought ), buttercream frosting for cupcakes, chocolate chips, melted, marshmallows , halved crosswise, full size marshmallows , halved lengthwise and then diagonally for lamb ears, brown mini candy-coated chocolates, pink bubblegum cut into 12 small triangles, toasted coconut, white gumdrops, halved, licorice laces cut into 1 and 1/2 lengths

butter, sugar, water, flax seeds, toasted, poppy seeds, unsalted butter, room temperature, superfine sugar, eggs, coconut extract, coconut flakes, all-purpose flour, baking powder, baking soda, salt, coconut milk, muscat raisin filling , recipe follows, parsley icing , recipe follows, toasted coconut, for garnish, organic green and pink-tipped rose petals , cut into chiffonade, for garnish, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results., milk, brown sugar, muscat raisins, toasted coconut, fresh italian flat-leaf parsley, unflavored gelatin, warm water, cold water, unsalted butter, cold, sugar, salt, vanilla extract, chopped flax seed and poppy seed toffee

butter, granulated sugar, eggs, beaten, mashed banana, all-purpose flour or 1 1/2 cups whole wheat pastry flour, baking soda, salt, vanilla, shredded coconut, frozen mini chocolate peanut butter cup