Coconut Cupcake Minis

When I think of coconut cupcakes, it reminds me of my wedding day :) My partner sweet-tooth in crime... Sofia, made these delicious cupcakes.. all 200 of them or some ridiculous number. She had the patience to make them from scratch (bless her heart), I do not so I opted for the quicker version but tried to stay healthy at the same time, i call it "sugar healthy". I also toasted some coconut for the decoration!

Mini Coconut Cupcakes

Ingredients

• 1 box classic white or vanilla cake mix (recommended: Duncan Hines Moist Deluxe)
• 1 1/3 cups water
  
• 1/3 cup vegetable Oil
  
• 3 eggs
• 2 teaspoons coconut extract (found on the baking aisle of the supermarket)
• 1 cup sweetened flaked coconut, finely chopped

Directions

Preheat the oven to 350 degrees F. Line 2 (24 (mini) portion) muffin tins with paper cupcake liners and set aside.

In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth. Stir in the chopped coconut. Divide the batter evenly among the muffin tins. The batter will nearly fill each liner to the top. Bake until the muffins spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes. Transfer to a rack to cool.

* You can always make the 12 large cupcake version, I just opted for the minis :)

Fluff Frosting:

• 1/4 cup whole milk
• 2 teaspoons pure vanilla extract
• 10 tablespoons unsalted butter, softened
• 5 cups confectioners' sugar
• 1/2 cup marshmallow fluff
• Pinch fine salt

Recipe - Rachel Ray