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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1 (18.25-oz.) package white cake mix with pudding |
1 1/4 cups buttermilk |
1/4 cup butter, melted |
2 large eggs |
2 teaspoons vanilla extract |
1/2 teaspoon almond extract |
paper baking cups |
vegetable cooking spray |
Directions:
1. Preheat oven to 350°. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into baking cups, filling two-thirds full.
3. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and let cool completely (about 1 hour).
4. Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White Cake Mix.
5. Coconut Cupcakes: Prepare Basic White Cupcakes as directed. Spread with Coconut Buttercream, and sprinkle with sweetened flaked coconut.
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