The Pioneer Woman Tasty Kitchen
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Almond Joy Cupcakes

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Level: Easy

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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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