Double-Coconut Cupcakes

 

2

cups flaked coconut

1/2

cup sweetened condensed milk (from 14-oz can)

1

box Betty Crocker® SuperMoist® yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

3

cups powdered sugar

1/3

cup butter or margarine, softened

1/4

teaspoon salt

1

teaspoon coconut extract

1

to 3 tablespoons milk

1

cup flaked coconut, toasted

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• 2 In medium bowl, stir 2 cups coconut and the condensed milk; set aside.
• 3 Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Top each with about 1 heaping teaspoonful coconut mixture.
• 4 Bake as directed on box for 24 cupcakes. Cool in pans 5 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• 5 In medium bowl, beat powdered sugar, butter and salt with spoon or with electric mixer on low speed until well blended. Beat in coconut extract and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Immediately frost cupcakes. Dip tops of cupcakes into toasted coconut. Store loosely covered.