Ingredients:
1 box yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 can (8 oz) crushed pineapple in juice, undrained
3 eggs
1 teaspoon coconut extract
1 teaspoon rum extract
1 container whipped vanilla frosting
3/4 cup shredded coconut
Directions:
Heat oven to 375.
Mix mix, oil, water, 1 teaspoon rum extract, pineapple and eggs with an electric mixer on low speed for 30 seconds. Beat on medium for 2 minutes. Divide batter among 24 muffin cups.
Bake 18-24 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes, remove from pan to wire rack then cool completely for 30 minutes.
Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting onto cupcakes. Dip tops of frosted cupcakes in coconut.
I will post a picture as soon as they are done, they are just in the oven now.
