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Quickie Coconut Cupcakes Recipe

Nutrition per serving    (USDA % daily values)
CAL
229
FAT
36%
CHOL
13%
SOD
19%

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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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