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" Heat oven to 350\u00B0F. You&amp;#039;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&amp;#039;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&amp;#039;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)."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a10619/cupid-cupcakes-122023/?src=shelter_footer>