8 oz cream cheese, softened (when I doubled I used 1 regular and 1 lowfat)
1/4 cup oil
1 cup water
1 boxed white cake mix
1 tsp vanilla
1 can cream of coconut (I found a Goya can of these in the international aisle of our grocery store)
prepared whipped cream (I used a tub of Duncan Hines fluffy cream cheese frosting)
2 cups toasted coconut
1 bag candy eggs
In a large bowl, with an electric mixer, cream together cream cheese, oil & eggs until smooth. beat in water, cake mix & vanilla. spoon into lined cupcake pans, filling about 2/3 full.
bake at 350 degrees for 18-22 minutes.
Pour cream of coconut into a small bowl. stir until all combined.
while cupcakes are still hot, poke a few holes into the top of the cupcake with the back of a wooden spoon. spoon cream of coconut over each cupcake one tablespoon at a time, you might have to use your spoon to guide into the hole.
let cool completely before decorating. when cooled, spread whipped cream onto the cupcake. sprinkle with toasted coconut & top with candy eggs.
my crazy helpers :-)