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1
Preheat the oven to 350 degrees F. Line 2 (12 portion) muffin tins with paper cupcake liners and set aside.
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2
In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth.
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3
Stir in the chopped coconut.
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4
Divide the batter evenly among the muffin tins.
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5
The batter will nearly fill each liner to the top.
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6
Bake until the muffins spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes.
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7
Transfer to a rack to cool.
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8
When cool, put the icing out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
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9
In the bowl of a large electric mixer, using the paddle attachment, whip the butter on high speed until very soft.
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10
Meanwhile, place a large sheet of parchment paper on a work surface.
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11
Using a large sifter, sift a pound of confectioners' sugar onto the parchment.
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12
This helps prevent clumping, and makes the mixing easier.
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13
Lower the speed of the mixer, and, using the parchment as a funnel, pour the sugar into the bowl and mix slowly until combined.
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14
Add the milk and mix until combined.
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15
Sift the second pound of sugar onto the parchment sheet.
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16
Again at low speed, add the sugar and mix well.
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17
Once combined, sift the remaining sugar and add it with the vanilla and mix.
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18
Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, about 3 to 4 minutes.
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19
If desired, divide the icing into smaller batches and color with food coloring.
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20
Spread the icing on cooled cupcakes while at room temperature.
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21
Refrigerate any leftover icing, but be sure to let it come back to room temperature before using.
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22
Re-whip the icing to make it fluffy again.
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23
Yield: about 8 cups, enough for at least 6 dozen cupcakes
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24
Ease of preparation: easy
