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1 (18.25-ounce) package butter recipe white cake mix
1 1/4 cups water
1/2 cup butter softened
3 egg whites
1 teaspoon almond flavoring
1 cup sweetened flaked coconut
3 1/2 cups powdered sugar
1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
1 tablespoon milk
48 butter rum-flavored hard candies with holes
Milk chocolate or semi-sweet chocolate chips
1/2 cup sliced almonds
24 whole cashews
Preparation time: 1 hrs 15 min Baking time: 19 min
Yield: 24 cupcakes
what to do? (:
Heat oven to 350°F. Combine all cake ingredients except coconut in large bowl. Beat according to package directions. Gently stir in coconut. Fill paper-lined muffin cups two-thirds full. Bake for 19 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine all frosting ingredients in medium bowl. Beat at medium speed, scraping bowl often, until creamy.
Frost cooled cupcakes. Place 2 butter rum candies on each cupcake for eyes. Dip bottoms of chocolate chips into frosting; place onto each candy circle to form center of eye. Arrange almonds above eyes for feathers. Add cashew for beak.
Store refrigerated in container with tight-fitting lid.