Almond Joy Cupcakes

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