Perfect for springtime, the flavor of these almond coconut cupcakes is a bit tropical, and completely irresistible. Make them for family and friends on special occasions, or simply for everyday. Perfect with your afternoon coffee or for dessert.
In large bowl, beat cake mix, coconut milk, vegetable oil, eggs and almond extract with electric mixer on low speed 30 seconds. Increase speed to medium and beat 2 minutes. Divide batter evenly among baking cups, filling about 1/2 full.
Bake 16-18 minutes or until toothpick inserted in center of cupcakes comes out clean. Cool in pans on cooling grid 5 minutes. Remove cupcakes from pans; cool completely on cooling grid.
For icing, in large bowl, beat shortening and butter with electric mixer until smooth. Gradually add sugar, 1 cup at a time, beating well after each addition. Add coconut milk and almond extract; beat on medium speed until light and fluffy. Fit decorating bag with tip 2A and pipe mounds of icing onto cupcakes. Gently pat coconut onto icing.