Ingredients Cupcakes 1 package (15.25 ounces) white cake mix 1 cup coconut milk 1/2 cup vegetable oil 3 eggs 1 teaspoon Wilton Almond Extract 1 teaspoon Wilton Almond Extract Icing 3/4 cup solid vegetable shortening 3/4 cup (1 1/2 sticks) butter, softened 6 cups confectioners' sugar (about 1-3/4 pound) 1/4 cup coconut milk 1 teaspoon Wilton Almond Extract 1 teaspoon Wilton Almond Extract cup sweetened flaked coconut Add Selected to Bag Select All Instructions Click to mark complete - Preheat oven 350°F. Prepare muffin pans with baking cups. - 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. - Optional: coconut may be toasted before decorating cupcakes. - Pipe or spread icing onto cupcakes. Gently pat coconut onto icing.
