Midori Melon Cupcakes & Frosting
Midori Melon cupcakes and frosting are festive and fluffy light.
The buttercream recipe on the back of the C&H powdered sugar box provided the inspiration for the Midori Melon frosting.
For Midori Melon Cupcakes:
- 1 package white cake mix
- 2 tablespoons coconut flour
- ¾ cup sweetened shredded coconut flakes plus about ¼ cup for garnish
- 1 cup Midori Melon liquor
- 3 tablespoons chocolate sauce
For Midori Melon Frosting:
- 1 box (16 ounces) powdered sugar
- 1 teaspoon vanilla extract
- ½ cup softened unsalted butter
-
¼ cup plus 1 tablespoon Midori Melon liquor
For Midori Melon Cupcakes:
Prepare the cake batter according to package instructions. Substitute the Midori Melon for the water. Add in the coconut flour and flakes until well combined. Divide the batter into cupcake cases. Drop ¼ to ½ teaspoonfuls of chocolate sauce on top of each cupcake. Swirl with a toothpick. Bake at 325 degrees (for dark pans) for 27 minutes. Cool.
Swirl Midori Melon frosting in a piping bag onto the cupcakes. Garnish with shredded coconut.
For Midori Melon Frosting:
Blend the sugar, vanilla extract and butter with the paddle attachment in the bowl of a stand mixer. (Start on low so you don’t get a snowstorm of powdered sugar.) Slowly pour in the Midori Melon until you find the perfect frosting consistency for you.
