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Almond Joy Cupcakes
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Description
Easy cupcakes, made with coconut milk that makes them moist and smooth.
Ingredients
- FOR THE CUPCAKES:
- 15 ounces, weight Box Of Betty Crocker's Moist Devil's Food Cake
- 3 whole Egg Whites
- ¼ cups Canola Oil
- ¼ cups Unsweetened Applesauce
- 1-⅓ cup Lite Coconut Milk
- ¼ teaspoons Coconut Extract
- FOR THE FROSTING:
- 16 ounces, weight Can Of Betty Crockers Vanilla Frosting
- ¼ teaspoons Almond Extract
- 3 Tablespoons Sweetened Shredded Coconut
- 2 Tablespoons Roasted Chopped Almonds
Preparation
Preheat oven to 350F.
Line two 12-count muffin baking pans with cupcake liners. Set aside.
In a large bowl, add cake mix, eggs, oil, applesauce, coconut milk and coconut extract. Mix on low for 30 seconds, and then on high for 2 minutes.
Evenly divide batter into each cupcake liner. Bake in oven for 25 minutes. To test it, poke a toothpick in it and if it comes out clean, it’s done.
Once cupcakes are done, place them onto a baking rack to completely cool.
Meanwhile, take your frosting and put it into a bowl. Add almond extract and ix around with a spoon until creamy. Frost your cupcakes using about 1 Tablespoon of frosting per cupcake. Note: You’ll have leftover frosting.
Top cupcakes with coconut and almonds.
Enjoy!
I had about 3/4 cups of frosting left over, yes I measured!
Makes: 24 Cupcakes
Calories per cupcake: 155, fat: 6.3, Sodium: 209, Potassium:67, Carbs: 24, Fiber:.07, Sugar: 14, Protein: 2
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