Piña Colada Cupcakes

Ingredients

• 1 box cake mix yellow
• 0.3 cup vegetable oil 
• 0.3 cup water 
• 1 teaspoon rum extract 
• 8 oz pineapple rings crushed undrained canned
• 3  eggs 
• 1 teaspoon coconut extract 
• 1 teaspoon rum extract 
• 12 oz vanilla frosting 
• 0.8 cup coconut or shredded

Equipment

• bowl
• frying pan
• oven
• wire rack
• hand mixer
• toothpicks
• muffin liners

Directions

1. Heat oven to 375°F (350°F for dark or nonstick pan).
2. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
4. Stir coconut extract and 1 teaspoon rum extract into frosting.
5. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.