Creme of Coconut Cupcakes

Ingredients

• 1 (18 1/4 ounce) box coconut cake mix, sifted

• 3 eggs
• 1/4 cup oil
• 1 cup water

Icing

• 1 (8 ounce) container extra creamy whipped topping

• 1 (12 ounce) can creme coconut
• 1/2 cup grated coconut
• 18 maraschino cherries, without the stems

Directions

1. 1

   Preheat oven to 325 degrees.

2. 2

   To make cupcakes, combine sifted cake mix and eggs in a medium mixing bowl.

3. 3

   Add oil and water.

4. 4

   Cream this mixture on a medium speed for 2 minutes.

5. 5

   Place baking cups into cupcake pans; bake twelve cupcakes at a time.

6. 6

   Pour about 1/2 cup of mixture into baking cup lined muffin pan.

7. 7

   Place cupcake pans on center rack in the oven and bake mixture for about 28 minutes.

8. 8

   Let cupcakes cool for about 90 minutes.

9. 9

   Repeat above steps until all cake mixture is used.

10. 10

    To prepare icing, fold together whipped topping, creme of coconut and grated coconut into a medium mixing bowl to form a creamy icing.

11. 11

    Freeze for 20 minutes.

12. 12

    Top each cupcake with a generous spoonful of icing.

13. 13

    Place a cherry in the center of each cupcake.

14. 14

    Keep cupcakes refrigerated until ready to eat.