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With springtime just around the corner, what are some things that remind you of this wonderful time of the year?
Just to name a few…
Pineapple, coconut and rum create a tropical paradise of flavor in frosted easy-mix cupcakes.Prep Time:20 min Start to Finish:1 hr 50 min Makes:24 cupcakes 1box Betty Crocker® SuperMoist® yellow cake mix 1/3cup vegetable oil 1/4cup water 1teaspoon rum extract 1can (8 oz) crushed pineapple in juice, undrained 3eggs 1teaspoon coconut extract 1teaspoon rum extract 1container (12 oz) Betty Crocker® Whipped vanilla frosting 3/4cup shredded coconut 1.Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup 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 electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. 2.Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. 3.Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered at room temperature.Copyright-Betty Crocker.com |
