Calypso Cups

Name: Calypso Cups
Ingredients: 1 cup butter, softened; 6 ounces cream cheese, softened; 2 cups all-purpose flour; 1 large egg, room temperature, lightly beaten; 1 can (8 ounces) crushed pineapple, undrained; 1/2 cup sweetened shredded coconut; 1/2 cup sugar; 1-1/2 teaspoons cornstarch; 2 cups confectioners' sugar; 1/2 cup shortening; 1 teaspoon vanilla extract; 3 to 5 tablespoons 2% milk; Chopped walnuts, optional

13 ingredients

4 steps

Ingredients

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
1 large egg, room temperature, lightly beaten
1 can (8 ounces) crushed pineapple, undrained
1/2 cup sweetened shredded coconut
1/2 cup sugar
1-1/2 teaspoons cornstarch
2 cups confectioners' sugar
1/2 cup shortening
1 teaspoon vanilla extract
3 to 5 tablespoons 2% milk
Chopped walnuts, optional

Directions

1

In a large bowl, beat butter and cream cheese until smooth. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape.
2

Preheat oven to 350°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups.
3

In a small bowl, mix filling ingredients; spoon into cups. Bake 15-20 minutes or until edges are light brown. Cool completely in pans on wire racks.
4

For frosting, beat confectioners' sugar, shortening, vanilla and enough milk to reach desired consistency. Remove cups from pans. Top with frosting. If desired, sprinkle with walnuts and additional coconut.