big coconut icebox cupcakes

How To Make big coconut icebox cupcakes

• 
  1

  Place your rack in the center of the 350 degree oven. Place 11 large sized paper liners in a large sized cupcake pan. Set the pans aside.
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  2

  Prepare the cupcake batter; Place the cake mix, coconut milk, oil, eggs, and flavoring in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• 3

  Increase the mixer speed to medium and beat 2 minutes more, scraping sides again. The batter should be blended well. Fill each cup 2/3's full of batter and place the pan in the preheated oven.
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  4

  Bake the cupcakes until lightly golden,nicely domed and spring back when pressed lightly with your finger about 18 to 20 minutes. When done remove from oven and let them cool 5 minute and then transfer to a cooled cookie sheet for cooling and frosting.
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  5

  Frosting-Combine the sugar, sour cream and thawed coconut in a medium bowl. Let the mixture rest in the refrigerator 1 hour to dissolve the sugar, stirring occasionally. Frost your cooled cupcakes and place them in the refrigerator 2 hours. Leftovers can go into a rubbermaid container with a lid.
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