Almond Joy Cupcakes

Name: Almond Joy Cupcakes
Ingredients: FOR THE CUPCAKES:; 15 ounces, weight Box Of Betty Crocker's Moist Devil's Food Cake; 3 whole Egg Whites; 1/4 cups Canola Oil; 1/4 cups Unsweetened Applesauce; 1-1/3 cup Lite Coconut Milk; 1/4 teaspoons Coconut Extract; FOR THE FROSTING:; 16 ounces, weight Can Of Betty Crockers Vanilla Frosting; 1/4 teaspoons Almond Extract; 3 Tablespoons Sweetened Shredded Coconut; 2 Tablespoons Roasted Chopped Almonds

12 ingredients

11 steps

Ingredients

FOR THE CUPCAKES:
15 ounces, weight Box Of Betty Crocker's Moist Devil's Food Cake
3 whole Egg Whites
1/4 cups Canola Oil
1/4 cups Unsweetened Applesauce
1-1/3 cup Lite Coconut Milk
1/4 teaspoons Coconut Extract
FOR THE FROSTING:
16 ounces, weight Can Of Betty Crockers Vanilla Frosting
1/4 teaspoons Almond Extract
3 Tablespoons Sweetened Shredded Coconut
2 Tablespoons Roasted Chopped Almonds

Directions

1

Preheat oven to 350F.
2

Line two 12-count muffin baking pans with cupcake liners. Set aside.
3

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.
4

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.
5

Once cupcakes are done, place them onto a baking rack to completely cool.
6

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.
7

Top cupcakes with coconut and almonds.
8

Enjoy!
9

I had about 3/4 cups of frosting left over, yes I measured!
10

Makes: 24 Cupcakes
11

Calories per cupcake: 155, fat: 6.3, Sodium: 209, Potassium:67, Carbs: 24, Fiber:.07, Sugar: 14, Protein: 2