4/5
(1 Votes)
Ingredients
- 1 box betty crocker yellow cake
- 1/3 cup vegetable oil
- 1/4 cup water
- 1 teaspoon rum extract
- 1 can 8 0z crushed pineapple in juice, undrained
- 3 eggs
- 1 teaspoon coconut extract
- 1 teaspoon rum extract
- 1 container betty crocker whipped vanilla frosting
- 3/4 cup shredded coconut
Preparation
Step 1
Heat oven to 375 degrees (350 for dark or non stick pan). Place paper baking cups in each of 24 regular size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with mixer on low speed 30 seconds. Beat on medium speed 2 minutes scraping bowl. Divide batter evenly among muffin cups.
Bake 14 to 19 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely.
Stir in coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops in frosted cupcakes in coconut. Store covered at room temperature.