Heat oven to 350°F. You’ll need 24 regular-size muffin cups lined with paper or foil liners.
Beat cake mix, coconut milk, eggs, oil and extracts in large bowl with mixer on medium speed 2 minutes or until blended and smooth. Divide among muffin cups.
Bake 20 to 22 minutes until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes before removing cupcakes to rack to cool completely.
Plan ahead: You can bake cupcakes up to 2 days ahead; store covered at room temperature. Decorate, cover and refrigerate up to 1 day ahead.
Rose Petal Cupcakes: Tint frosting pastel pink and pipe a swirl on top of cupcakes. Thin some corn syrup with water; lightly brush on rose petals. Toss in sugar. Arrange petals on top of frosting swirl as shown.
Calories 130 Fat 6g Saturated fat 2g Cholesterol 26mg
Sodium 150mg Carbohydrate 18g Fiber 0g
This recipe has been added to the following public cookbooks:
Valentine's Day Desserts
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