PIÑA COLADA CUPCAKES

INGREDIENT :

For the cupcakes

1/3 prepared cake batter from a box mix

1/3 cup toasted coconut

1/2 teaspoon rum extract

For the frosting

1/3 tub vanilla frosting

1 tablespoon toasted coconut

8 pineapple wedges

DIRECTIONS :

For the cupcakes

Heat the oven to 350 degrees F, and spray a cupcake pan with nonstick spray.To a small bowl, add the batter.Stir in the toasted coconut and rum extract.Fill 8 cupcake holes in the baking pan 3/4 full.Bake for about 15 minutes, until done.

For the frosting

In a small bowl, mix together the frosting and toasted coconut.Top the cooled cupcakes with the frosting, and garnish with more toasted coconut and pineapple wedges, if desired.