Ingredients
410g packet red velvet cupcake mix
270ml can coconut milk
Method
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Line sixes holes of a 12-hole muffin pan (1/3-cup capacity) with large paper cases.
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Place cupcake mix in a large bowl. (Do not follow instructions on packet.) Add coconut milk. Whisk until combined. Divide among paper cases (about 1/3-cup in each).
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Cook in a moderately slow oven (160C) for about 30 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pan for 10 minutes. Transfer to a wire rack to cool.
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Serve cupcakes warm or at room temperature dusted with sifted icing sugar (optional).
