Coconut Snowflake Cupcakes

16.25 ounce box white cake mix
1/4 cup vegetable oil
3 egg whites
1 1/3 cups Daisy Sour Cream, divided
3/4 cup water
2 teaspoons coconut extract, divided
2 1/4 cups flaked coconut, divided
4 cups powdered sugar
1/3 cup very soft butter

• Heat the oven to 350 degrees. 
• Line 24 regular muffin cups with paper liners. 
• In a large bowl, combine cake mix, oil, egg whites, 1 cup sour cream, water, and 1 teaspoon coconut extract.
• Beat with an electric mixer on low speed until moistened. 
• Beat on medium speed for 2 minutes, scraping the sides of the bowl if necessary. 
• Stir in the coconut.
• Spoon evenly in the muffin cups, filling about 2/3 full. 
• Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. 
• Cool in the pans for 5 minutes and then remove to cooling racks. 
• Cool completely (about 20 minutes). 
• In a medium bowl, combine the powdered sugar, butter, 1/3 cup sour cream and 1 teaspoon coconut extract.
• Beat with an electric mixer on low speed until moistened. 
• Beat on medium speed until smooth and creamy. 
• If the mixture is too stiff to spread, stir in 1 to 2 teaspoons of additional sour cream. 
• Spread over the cupcakes.
• Sprinkle and press the remaining 1 ¼ cups coconut over the frosting. 
• Decorate as desired right before serving.
• Store covered in the refrigerator.

Recipe: Daisy Brand