Ingredients:
- 1 cake mix (18.5 ounces) yellow or butter cake mix with pudding in the mix
- 1/3 cup vegetable oil
- 3 large eggs
- 1 container (12 ounces) frozen pineapple juice concentrate, thawed
- 1 tablespoon lemon juice
- toasted coconut, optional
Preparation:
In a mixing bowl combine cake mix with the oil, eggs, pineapple juice concentrate, and lemon juice. Beat slowly until blended. Continue beating on high for 2 minutes. Fill muffin cups or paper lined tins about 3/4 full. Bake for 15 to 20 minutes, or until the cupcakes spring back when lightly touched with a finger. Cool in the pan on a rack for 15 minutes. Turn out of the pan to cool completely before frosting. Frost with purchased prepared frosting or your own favorite buttercream or fluffy frosting, or dust with powdered sugar. If frosted, top with a little toasted coconut, if desired.
Makes about 24 cupcakes.
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