Basic White Cupcakes

Ingredients

• 0.5 teaspoon almond extract 
• 0.3 cup butter melted
• 1.3 cups buttermilk 
• 2 large eggs 
• 1 cups paper baking 
• 2 teaspoons vanilla extract 
• 18.3 oz duncan hines classic decadent cake mix white with pudding

Equipment

• bowl
• oven
• hand mixer

Directions

1. Preheat oven to 35
2. 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.
3. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into baking cups, filling two-thirds full.
4. 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).
5. Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White Cake
6. Mix.
7. Coconut Cupcakes: Prepare Basic White Cupcakes as directed.
8. Spread with Coconut Buttercream, and sprinkle with sweetened flaked coconut.