Take a trip to the islands with our Coconut Cupcakes—the batter is laced with coconut extract and shredded coconut.
1 pkg (18.25 ounces) white cake mix (no pudding in mix)
1 1/3 cups water
1/3 cup vegetable oil
1 teaspoon coconut extract
1 cup coconut flaked or shredded
About 24 standard cupcakes or 5 Mini Tasty-Fill cakes. Each cupcake serves 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.
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.