Cupcakes: Coconut Snowballs

I made these for Kelby's shower back in May and I am still having people ask me for this recipe

Makes 18 - 20 cupcakes
Preparation time: 10 minutes
Baking time: 18 - 22 minutes
Assembly time: 10 - 15 minutes (depends on how good you are at using a big icing tip)

Ingredients:
20 paper liners for cupcake pans (2 12/ inch size) - I used purple tulip ones for her shower
1 pkg (18.25 ounces) plain white cake mix (or for the diehards - your favorite from scratch dry ingredients
      of your white cake recipe)
1 1/3 cups of coconut milk (can sub whole milk if you are in a pinch - just increase the coconut flavoring)
      you can find it by the Thai ingredients in the grocery store
2 TBS vegetable oil
3 large eggs
2 tsp coconut flavoring
white frosting
     I use this recipe from Our Best Bites = Perfect Cupcake Frosting
I bag 7 ounces sweetened flaked coconut

Step one: place a rack in the center of the oven and preheat the oven to 350. Line 20 cupcake cups with paper liners.  Set the pans aside

Step two: prepare the cupcake batter: place the cake mix, coconut milk, oil, eggs and coconut flavoring in a large mixing bowl.  Blend with an electric mixer until well blended.

Step three: spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full.  Remove any empty liners

Step four: bake the cupcakes until they are lightly golden, nicely domed, and spring back when lightly pressed with your finger, around 18 to 22 minutes.  Remove the pans from oven and place them on wire racks to cool for 5 minutes.  Remove them and put them on wire rack to cool at least 15 more minutes before frosting. (I actually do up to here the night before)

Step five: prepare frosting

Step six: place a big swirl of frosting on each cupcake and then dust with coconut