Calypso Cups

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From Taste Of Home

 

Calypso Cups

 

1 cup butter, softened

2 pkgs cream chesse (3 ounces each), softened

2 cups all purpose flour

Filling:

1/2 cup flaked coconut

1/2 cup sugar

1 1/2 teaspoons cornstarch

1 can(8 ounces) crushed pineapple, undrained

1 egg

Frosting:

2 cups confectioners sugar

1/2 cup shortening

1 tsp vanilla extract

3 to 4 tablespoons milk

Finely chopped walnuts, optional

 

In a mixing bowl, cream butter and the cream cheese. Gradually add the flour.

Cover and refrigerate for one hour or until easy to handle. Roll into one inch

balls. Press onto the bottom and up the sides of greased miniature muffin cups.

Combine filling ingredients. Spoon into cups. Bake at 350 F for 15-20 minutes

or until edges are lightly browned. Cool in pans on wire racks. For frosting,

combine the sugar, shortening, and vanilla. Add enough milk to achieve

spreading consistency. Remove cooled cups from pans. Frost and sprinkle with

walnuts, if desired. Yield: about 4 dozen

 

Jen

 

 

 

 

 

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