Coconut Cupcakes

1 box white cake mix, I used duncan hines moist deluxe
1 c milk
1/3 c vegetable oil
3 eggs
2 ts coconut extract
1 c sweetened flaked coconut, finely chopped
1/4 c sweetened flaked coconut, unchopped
2 c Buttercream Icing

Preheat the oven to 350 degrees F. Line 2 (12 portion) muffin tins with paper cupcake liners and set aside.

Using an electric mixer, mix the, milk, oil, eggs, cake mix, and coconut extract on medium speed until smooth. Stir in 1 cup chopped coconut.

Line a muffin 12 count tin with paper cups and spoon a heaping teaspoon into each. They should be half full with batter so they don’t rise too far over the top when cooked. Bake at 350 degrees for 20 minutes untill golden and a toothpick comes out clean. You should end up with around 30 cupcakes.

Either pipe or spread the Buttercream Icing onto cooled cupcakes while at room temperature. Use the remaining 1/4 cup of unchopped coconut to sprinkle on top of the iced cupcakes.

{tags }