Quickie Coconut Cupcakes Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
209
FAT
32%
CHOL
13%
SOD
11%

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Ingredients for 24 servings

1/3 cup vegetable oil

1 1/3 cups water

2 teaspoons coconut extract (found on the baking aisle of the supermarket)

1 cup sweetened flaked coconut, finely chopped

3 eggs

1 box classic white or vanilla cake mix (recommended: Duncan Hines Moist Deluxe)

2 to 3 cups Cupcake Icing, recipe follows, colored with your favorite color

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