Coconut Cream Cupcakes

Instructions

Start by preparing the white cake mix as directed on the box. Once everything is blended together, add 1 Tablespoon of Coconut Extract and mix well. Put 1/3 cup of mix in each muffin cup. I wound up with enough batter for 2 extras, but I just topped them all off a bit more. It didn't hurt anything. Bake as directed on the box, watching carefully towards the end. Insert a toothpick and make sure it comes out clean. When they are done and still hot, take a large fork and poke holes all over the tops of the cupcakes. I probably poked the fork in about 4 or 5 times per cupcake Maybe more? I don't know. Don't think it matters. Open the can of Cream of Coconut and stir it up really good. Then take and spoon it over each of the cupcakes making sure it gets into the holes from the forks. I used a knife to spread it around and make sure it got into the holes. Let the cake cool completely.

• white cake mix Notes: 15 ounces, + the egg whites, oil & water for the cake mix
• coconut extract Notes: 1 Tablespoons
• cream of Coconut Notes: 8 ounces
• powdered sugar Notes: 16 ounces
• butter Notes: 1/2 cup, softened
• milk Notes: 3 tablespoons
• sweetened flaked coconut Notes: 8 ounces