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Coconut Cupcakes Recipe


Take a trip to the islands with our Coconut Cupcakes?the batter is laced with coconut extract and shredded coconut.
Makes: About 24 standard cupcakes or 5 Mini Tasty-Fill cakes. Each cupcake serves 1.
Skill Level: None

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Step 1

Preheat oven to 350°F. Line standard muffin pan with baking cups. In large bowl, combine cake mix, water, eggs, oil and coconut extract; beat with electric mixer 2 minutes. Fold in shredded coconut. Spoon into baking cups. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

Step 2

Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

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Ingredients

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white cake mix

1 pkg (18.25 ounces) white cake mix ((no pudding in mix))

water

1 1/3 cups water

eggs

3 eggs

vegetable oil

1/3 cup vegetable oil

coconut extract

1 teaspoon coconut extract

coconut

1 cup coconut (flaked or shredded)

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