Coconut Cupcakes

Ok girls are you ready for the yummiest day of your life :) I made these for Addi's 1st B-Day and we have made them almost every weekend since. (I wonder where those extra 5 lbs. came from :)

3 eggs

1 cup Sour Cream

1/2 cup water

8 oz. cream of coconut (can sub. with coc. milk)

1 tsp. vanilla

1 tsp. coconut extract

1 white cake mix

1 small box instant coconut pudding

1- 7 oz. pkg coconut flakes (use for sprinkling on top)

Frosting:

2 cubes butter

4 cups powder sugar

2 tsp. coconut extract

1 tsp. vanilla extract

3 Tbsp. cream of coconut or coc. milk

Beat until smooth. Frost the cupcakes when they have cooled. (I used a ziploc bag and cut a little whole in the corner.)

Preheat oven to *350. Place 24 liners in the cupcake pan. Beat first 5 ingredients together. Add the rest (except for the coconut flakes) one at a time beating on low. Fill batter in liners about 3/4 full. (they seem kind of full but they don't cook up too big.) Cook 18 - 21 minutes. Check with a toothpick. (Mine were still a little moist but I didn't want to burn the tops, and they still turned out fine.) When cooled frost and sprinkle with coconut. These are soo good even without the coconut on top if you are not a fan. (The cream of coconut can be found by the mixed drink stuff in the grocery isle. The coconut milk is found down the Asian isle. I haven't tried that but my friend has and said it is just as good.)