Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place
paper baking cup in each of 24 regular-size muffin cups.
Make cake mix as directed on box, using water, oil and eggs. Divide batter
among muffin cups.
Bake 17 to 22 minutes or until toothpick inserted in centers comes out clean.
Cool in pans 10 minutes; remove from pans to cooling racks.
Cool completely, about 30 minutes.
Place coconut in resealable food-storage plastic bag. Add about 8 drops
yellow liquid food color; seal bag and shake to mix. Frost cupcakes with white
frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange
gumdrops to resemble beaks; place on cupcakes.
Prep Time: 30 min | Total Time: 1 hour 25 min | Yield: 24 cupcakes
An easy way to fill baking cups is to use an ice cream scoop. Use one that measures
out 1/3 cup batter when filling regular-size cups. Use one that measures out 2 tablespoons
batter when filling mini cups.
If you have only one pan and a recipe calls for more cupcakes than your pan will
make, just cover and refrigerate the rest of the batter while baking the first batch.
Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes
to the bake time.
Nutrition Information: 1 Frosted Cupcake (Undecorated): Calories 190 (Calories
from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 1g); Cholesterol 25mg;
Sodium 190mg; Total Carbohydrate 30g (Dietary Fiber 0g, Sugars 20g); Protein 1g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2%