Start with boxed cupcakes-of course!
Toast coconut for just a couple minutes in a 350 degree oven. Watch closely to prevent from burning.
Frost cupcakes with buttercream frosting, and immediately sprinkle toasted coconut on top for it to stick.
Caramel Sauce
3/4 cups sugar
3 Tbs water
3/4 cups heavy cream
1/2 teaspoon pure vanilla extract
Directions
Mix the water and sugar in a large saucepan. Don't worry if it doesn't fill the saucepan, but be prepared for it to expand. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 minutes, whisking occasionally. Very carefully, add cream and vanilla. VERY carefully. It is normal for it to bubble and splatter a little, and it is very hot! Trust me, I know from experience! Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Drizzle warm caramel sauce over your toasted coconut cupcakes. Enjoy!
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