Cupcakes with toasted coconut & almonds

...because sometimes, you need to make 24 cupcakes at the end of the day.

Ingredients:

For the Cake:

Cake flour (or box of cake mix)

1 1/3 cups water

1/3 cup canola oil

3 large eggs

coconut

almonds

For the Icing:

3 3/4 cups confectioners sugar

1/2 cup butter, softened

3-4 tablespoons milk (add for your desired consistency)

1 teaspoon vanilla

3/4 cup cocoa powder

Recipe:

Preheat oven to 350 degrees F. Lightly brown coconut & almonds for 4-7 minutes.

Blend cake mix together and pour into cupcake pans.

Combine in large bowl, with mixer at low speed, confectioners sugar, butter, milk and vanilla. Beat at medium speed 1-2 minutes until creamy. Add cocoa mix and beat until combined. If desired, add more milk until frosting is spreading consistency.

*Makes 24 cupcakes

bon appetit