Ingredients
- 1 (18.25 oz) box yellow cake mix
- 1/3 cup vegetable oil
- 1/4 cup water
- 1 tsp rum extract
- 1 (8 oz) can crushed pineapple in juice, undrained
- 3 eggs
- Whipped Cream
- 1 tsp coconut extract
- 1 tsp rum extract
- 3/4 cup shredded coconut
- Heat oven to 375°. Place paper baking cup in 24 muffin cups.
- In a large bowl, beat cake mix, oil, water, 1 tsp rum extract, pineapple, and eggs with an electric or stand mixer on low speed for 30 seconds. Beat an medium speed for 2 minutes, Divide batter equally between muffin cups.
- Bake 15-22 minutes or until top springs back when lightly touched. Remove from pan; cool completely.
- Stir coconut extract and 1 tsp run extract into whipped cream. Spread onto cupcakes. Dip tops of frosted cupcakes into coconut.
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