See Also: White Chocolate Macadamia Cupcakes(recipes)
White Chocolate Chip & Macadamia Cookies(recipes)
Chocolate Macadamia Chippers(recipes)
Chocolate and macadamia nut cookies(recipes)
Chocolate Bundt Cake with White Chocolate Glaze(recipes)
Banana Chocolate Cupcakes(recipes)
Chocolate Tiramisu Cupcakes(recipes)
Chocolate Cream Cheese Cupcakes(recipes)
Chocolate-Frosted Peanut Butter Cupcakes(recipes)
White Chocolate Cut-Outs(recipes)

White Chocolate Macadamia Cupcakes (recipes)


White Chocolate Macadamia Cupcakes

Yield: Makes 20 cupcakes



Ingredients:



1package (18-1/4 ounces) white cake mix, plus ingredients to prepare mix

1package (4-serving size) white chocolate instant pudding and pie filling mix

3/4cup chopped macadamia nuts

1-1/2cups flaked coconut

1cup white chocolate chips

1container (16 ounces) white frosting









Preparation:





1.Preheat oven to 350°F. Line 20 standard (2-1/2-inch) muffin pan cups with paper liners.2.Prepare cake mix according to package directions, beating in pudding mix with cake mix ingredients. Fold in nuts. Fill muffin cups two-thirds full. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove to wire racks; cool completely.3.Meanwhile, spread coconut evenly on ungreased baking sheet; bake at 350°F 6 minutes, stirring occasionally, until light golden brown. Cool completely.4.Place white chocolate chips in small microwavable bowl; microwave 2 minutes on MEDIUM (50%), stirring every 30 seconds, until melted and smooth. Cool slightly before stirring into frosting.5.Frost cupcakes; sprinkle with toasted coconut.