 | | Directions | CUPCAKES:
- Preheat the oven to 350° F. Place paper muffin cups in the muffin tins.
- In a large mixing bowl, combine the cake mix, canola oil, water, run extract (or coconut rum), pineapple with juice, and eggs. Beat on low for 30 seconds and then on medium for 2 minutes.
- Pour even amounts of batter into 24 muffin cups.
- Bake for 13 to 20 minutes, depending on your oven and whether you are using shiny metal pans, dark pans, or non-stick pans. Check for doneness by sticking a toothpick in the center of the cupcake. The toothpick will come out clean when they are done.
- Cool for 10 minutes and then remove from the pan. Place on a cooling rack until completely cooled.
FROSTING:
- Add the coconut extract and the rum extract (or coconut rum) to the frosting. Stir until evenly blended.
- Spread the frosting on the cooled cupcakes and then dip them into shredded coconut.
- Store lightly covered at room temperature.
|
|
|
Prep Time: 35 minutes
Cook Time: 20 minutes
Container: Muffin tins
Servings: 24
|  | | Ingredients | | - | | CUPCAKES: |
| - | | 1 box yellow cake mix |
| - | | 1/3 cup canola oil |
| - | | 1/4 cup water |
| - | | 1 teaspoon rum extract (or coconut rum) |
| - | | 1 can crushed pineapple - 8 oz., undrained |
| - | | 3 eggs |
| - | | FROSTING: |
| - | | 1 can whipped vanilla frosting - 12 oz. |
| - | | 1 teaspoon coconut extract |
| - | | 1 teaspoon rum extract (or coconut rum) |
| - | | 1 cup shredded coconut |
| |
| |
