So, I only had a few moments to whip these out. Thankfully, my mom had given me a gluten-free mix that she had had on hand in Oregon for MeiLan (my gluten-intolerant third child). The brand is: Pamela's Products and it is the Classic Vanilla Cake Mix. Also at the last minute, I remembered that my mom said she didn't care for the mix by itself - it was a little dry. Soooo, in un-packing, I remembered that I had collected a ton of shredded coconut and cans of coconut milk! There was a suggestion for a coconut version of this mix, so I just started dumping and was happy to get rid of some of the excess in the pantry! The result was a very delicious, moist, and creamy cupcake! MeiLan's eyes went very large as she tasted the sweet goodness!
So this is what I mixed:
Pamela's Classic Vanilla Cake Mix
Large can of Coconut Milk (about 10 oz.)
4 large eggs
1/3 cup of butter
1/2 tsp. orange flavoring
FOLD IN: 2 cups (or more) shredded coconut
You can bake this in any Flexipan, but for MeiLan I prefer to bake in the mini-muffin tray and only fill the cups about 2/3 full. Bake at 325 F for about 15 min. (or less). Don't forget to use the Perforated Baking Sheet before baking!
This was such a hit in our entire family that I have to re-stock the pantry with coconut!