Rose Petal Cupcakes
Ingredients
Cupcakes
1 box (18.25 oz) French vanilla cake mix
1-1/2 cups light unsweetened coconut milk
3 large eggs
1/4 cup canola oil
1-1/2 tsp each coconut, vanilla extract
Frosting, Decoration
For Rose Petal Cupcakes:
canned vanilla frosting; red liquid or gel food color; pastry bag
with large star tip; light corn syrup; clean artist's brush; small
fresh pink roses, rinsed and patted dry; granulated sugar
Directions
Heat oven to 350° F. (175º C)
Prepaire 24 regular-size muffin cups with paper or foil liners. Beat
cake mix, coconut milk, eggs, oil and extracts in large bowl with
mixer on medium speed 2 minutes or until blended and smooth. Divide
among muffin cups. Bake 20 - 22 minutes, until a wooden pick
inserted in centers comes out clean. Cool in pan on wire rack 5
minutes before removing cupcakes to rack to cool completely.
Rose Petal Cupcakes: Tint frosting pastel pink and pipe a swirl on
top of cupcakes. Thin some corn syrup with water; lightly brush on
rose petals. Toss in sugar. Arrange petals on top of frosting
swirl Plan ahead: You can bake cupcakes up to 2 days ahead; store
covered at room temperature. Decorate, cover and refrigerate up to 1
day ahead.
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