Almond Joy Cupcakes

• FOR THE CUPCAKES:
• 15 ounces, weight Box Of Betty Crocker's Moist Devil's Food Cake
• 3 whole Egg Whites
• 1/4 cups Canola Oil
• 1/4 cups Unsweetened Applesauce
• 1-1/3 cup Lite Coconut Milk
• 1/4 teaspoons Coconut Extract
• FOR THE FROSTING:
• 16 ounces, weight Can Of Betty Crockers Vanilla Frosting
• 1/4 teaspoons Almond Extract
• 3 Tablespoons Sweetened Shredded Coconut
• 2 Tablespoons Roasted Chopped Almonds

1. Preheat oven to 350F.
2. Line two 12-count muffin baking pans with cupcake liners. Set aside.
3. In a large bowl, add cake mix, eggs, oil, applesauce, coconut milk and coconut extract. Mix on low for 30 seconds, and then on high for 2 minutes.
4. Evenly divide batter into each cupcake liner. Bake in oven for 25 minutes. To test it, poke a toothpick in it and if it comes out clean, it's done.
5. Once cupcakes are done, place them onto a baking rack to completely cool.
6. Meanwhile, take your frosting and put it into a bowl. Add almond extract and ix around with a spoon until creamy. Frost your cupcakes using about 1 Tablespoon of frosting per cupcake. Note: You'll have leftover frosting.
7. Top cupcakes with coconut and almonds.
8. Enjoy!
9. I had about 3/4 cups of frosting left over, yes I measured!
10. Makes: 24 Cupcakes
11. Calories per cupcake: 155, fat: 6.3, Sodium: 209, Potassium:67, Carbs: 24, Fiber:.07, Sugar: 14, Protein: 2

cake, egg whites, ubc, ubc, coconut milk, ubc, frosting, vanilla frosting, ubc, coconut, almonds

Taken from tastykitchen.com/recipes/desserts/almond-joy-cupcakes-2/ (may not work)