Easy Why-Not Coconut Cupcakes recipe (1967)

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Easy Why-Not Cupcakes

Where’s the party. No party.

What’s happening? Nothing’s happening.

Why coconut cupcakes? Why not?

Why not indeed? Just because Baker’s Coconut is so festive is no reason to hoard it for special occasions. Use it more often. Like on top of cupcakes.

Something great happens any day you use Baker’s Coconut.


Easy Why-Not Cupcakes recipe


1 package Swans Down Yellow Cake Mix
1 egg white
3/4 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1/4 cup boiling water
1-1/2 cups (about) Baker’s Angel Flakes Coconut
1 to 2 tablespoons Jell-O Gelatin, any fruit flavor*

*Or use a few drops food coloring diluted in 1/2 teaspoon water.


Follow cake mix package directions for cupcakes. For frosting, place egg white, sugar, cream of tartar, and vanilla in small deep bowl; mix well. Add boiling water. Beat at high speed of electric mixer or with rotary beater until stiff peaks form; spread on cooled cupcakes. For tinted coconut, combine coconut and gelatin in a quart jar. Cover; shake vigorously until coconut is evenly tinted. Sprinkle over cupcakes.

Makes about 3 dozen

Note: To use remaining gelatin from a three-ounce package, follow package directions, reducing the amount of cold water to 3/4 cup.

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