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Cupcakes
1 box (18.25 oz) French vanilla cake mix
1 1/2 cups light unsweetened coconut milk
3 large eggs
1/4 cup canola oil
1 1/2 tsp each coconut and vanilla extract
Frosting and Decoration
For Rose Petal Cupcakes: canned vanilla frosting; red liquid or gel food color; pastry bag with large star tip; light corn syrup; clean artist’s brush; small fresh pink roses, rinsed and patted dry; granulated sugar
PREPARATION
1.Heat oven to 350°F. You’ll need 24 regular-size muffin cups lined with paper or foil liners.2. Beat cake mix, coconut milk, eggs, oil and extracts in large bowl with mixer on medium speed 2 minutes or until blended and smooth.
Divide among muffin cups.3. Bake 20 to 22 minutes until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes before removing cupcakes to rack to cool completely.Plan ahead: You can bake cupcakes up to 2 days ahead; store covered at room temperature.
Decorate, cover and refrigerate up to 1 day ahead.Rose Petal Cupcakes: Tint frosting pastel pink and pipe a swirl on top of cupcakes. Thin some corn syrup with water; lightly brush on rose petals. Toss in sugar.
Arrange petals on top of frosting swirl as shown.
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