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

1 1/3 cups water

1 cup coconut (flaked or shredded)

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Coconut Cupcakes is rated 3.7 out of 5 by 3.
Rated 5 out of 5 by from If you're a coconut lover like I am these are absolutely delicious!
Date published: 2011-05-19
Rated 2 out of 5 by from I used this recipe for a cake in two 8 inch round pans. It came out just fine. My only complaint is that it tastes like a box cake. It's way to obvious that it's not from scratch and that isn't the taste I'm looking for. Definitely good if you just want a quick coconut cake. But, if you are looking to impress anyone, this isn't it. I'm still searching for a good from scratch recipe. :)
Date published: 2011-01-26
Rated 4 out of 5 by from made these for our sons wedding reception, these were a hit.
Date published: 2010-12-02
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