1 (16.0- to 15.25-ounce) package butter recipe white cake mix
1 1/4 cups water
1/2 cup butter, softened
3 egg whites
1 teaspoon almond flavoring
1 cup sweetened flaked coconut
3 1/2 cups powdered sugar
1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
1 tablespoon milk
48 butter rum-flavored hard candies with holes
Milk chocolate or semi-sweet chocolate chips
1/2 cup sliced almonds
24 whole cashews
Heat oven to 350°F.
Combine all cake ingredients except coconut in bowl. Beat according to package directions. Gently stir in coconut. Fill paper-lined muffin cups two-thirds full. Bake 19-22 minutes or until toothpick inserted in center comes out clean. Cool completely. Combine all frosting ingredients in medium bowl. Beat at medium speed, scraping bowl often, until creamy.
Frost cooled cupcakes. Place 2 butter rum candies on each cupcake for eyes. Dip bottoms of chocolate chips into frosting; place onto each candy circle to form center of eye. Arrange almonds above eyes for feathers. Add cashew for beak. Store refrigerated in container with tight-fitting lid.
To browse cupcake wrappers you can use with these cupcakes, click HERE.