Preheat oven to 350°F (176°C). Line 2 muffin pans. Set aside. In a medium bowl combine eggs, oil and water mix with a whisk until combined. Add Kinnikinnick White Cake Mix and whisk until combined. Fold in crushed pineapple. Pour batter into prepared muffin tin. Bake for 20 minutes. Yields 18 cupcakes
In a medium bowl mix soften butter until smooth; slowly add in sifted icing sugar 1 cup at a time alternating with coconut milk and coconut extract. Mix until smooth and incorporated.
Pipe a swirl of prepared butter cream icing on top of cupcakes and decorate with shredded coconut and a maraschino cherry. Yields 18 cupcakes
Tips & Variations
Use a dairy free margarine in place of the butter for a dairy free version