Coconut and Banana Cupcackes

In Kenya and my Gourmet and Multicultural foods class, we had a cake decorating unit. With the limited supplies, we wanted to make a unique flavor. So we decided to use coconut and banana extract in the batter. They turned out AMAZING. We actually suggest this to others. As gross as it may sound, they were really yummy. Here is our recipe:
For the cupcakes:
Use a box of white cake mix and follow the directions on the back.
In the batter add banana and coconut extract for flavor.
Split into three bowls and add your favorite color in each.
Add a layer at a time into each cupcake pan.
For the frosting:
Ingredients

• 1 cup heavy whipping cream
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 3 cups frozen whipped topping (such as Cool Whip®), thawed

Directions

1. Beat the whipping cream, instant pudding mix, milk, and vanilla extract together with an electric hand mixer in a large bowl until soft peaks start to form. Lift your beater or whisk straight up: the mixture will form soft mounds rather than a sharp peak.
2. Fold the whipped topping into the whipping cream mixture to evenly mix. Refrigerate until ready to use.