Cupid Cupcakes

Heat oven to 350°F. You’ll need 24 regular-size muffin cups lined with paper or foil liners.

Beat cake mix, coconut milk, eggs, oil and extracts in large bowl with mixer on medium speed 2 minutes or until blended and smooth. Divide among muffin cups.

Bake 20 to 22 minutes until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes before removing cupcakes to rack to cool completely.

Plan ahead: You can bake cupcakes up to 2 days ahead; store covered at room temperature. Decorate, cover and refrigerate up to 1 day ahead.

Cupid Cupcakes: Tint frosting pale peach with just a little red and yellow food colors; spread smooth over top of cupcake. Using the photo as a guide, pipe Cupid’s hair with yellow tube icing with a star tip attached. Use the blue icing for the eyes and red icing for mouth. Trim a red jelly candy with scissors into a heart shape; place on cupcake as shown.

Add Cupid’s fingers to each side of the heart with a toothpick and some peach-colored frosting. Snip 3 slices from a marshmallow with scissors and arrange, overlapping, for wings. Attach to cupcake with a toothpick (be sure to remove toothpicks before eating).