Lime-coconut Cupcakes

Guests will be delighted by a little taste of the tropics hiding in these adorable, showstopping “trees”! 1 pkg. (15.25 oz.) white cake mix 3 eggs 1/3 cup oil 1 Tbs. grated lime zest 1/2 tsp. coconut extract 3- 4 conts. (16 oz. each) white frosting Green concentrated food coloring Dragées*, round red sprinkles and finely chopped unsweetened coconut Pastry Stars (recipe below)

Preheat oven to 350°F. Line 18 mini muffin cups with foil or paper liners. Line 18 standard-size muffin cups with foil or paper liners. In large bowl, combine cake mix, 1 cup water, eggs, oil, zest and extract; on medium speed, beat until well blended. Spoon 1 level tablespoonful of batter into each mini muffin cup. Divide remaining batter evenly among standard-size muffin cups.

Bake mini muffin cups 11 minutes and standard-size muffin cups 15 minutes or until toothpick inserted into center comes out clean. Cool in pans 10 minutes. Transfer from pans to racks; cool completely.

In large bowl, place frosting; tint with food coloring, stirring to achieve desired color. Spoon into heavy-duty resealable plastic food storage bag (do not seal). Cut small hole in one corner of bag.

Cut thin layer off top of 1 standard-size cupcake; pipe on small amount of frosting. Top with mini cupcake. Pipe frosting on top and around base of mini cupcake. If desired, garnish with dragées, sprinkles and coconut. Top with a pastry star. Repeat with remaining cupcakes, garnishes and pastry stars. Makes 18 cupcakes.