classic recipe with a twist
Preheat oven to 350 degrees. Line muffin pans with paper liners. Lightly spray cups with non stick cooking spray. In a large bowl, combine cake mix, buttermilk, oil, egg whites, and vanillla; beat at low speed with electric mixer for 30 seconds, or until moistened. Increas speed to medium; beat for 2 minutes. Devide batter evenly among prepared muffin cups, filling about two- thirds full. Bake for 20 to 24 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pans for 15 minutes. Remove from pans, and cool completely on wire racks (about 45 minutes). In a small bowl, stir together frosting and coconut extract. Spread frosting evenly over cupcakes. Sprinkle with coconut flakes.
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 237 | ||
Calories from Fat: 81 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 257.5mg | 9 % | |
Potassium 122.8mg | 3 % | |
Total Carbohydrate 35g | 10 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 34g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 237
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