• Preheat oven to 350℉. Gather the ingredients so that you have everything close at hand on the counter or table.
• Place cupcake liners in cupcake tins. You will need two regular-sized muffin pans to hold 24 cupcakes.

Prepare the Cake Batter

• In a large bowl, whisk together 1 box white cake mix, 1 cup all-purpose flour, 1 cup granulated sugar, and 1 teaspoon salt until mixed well.
• Add 1 1/3 cups cold water, 1 cup sour cream, 2 tablespoons vegetable oil, and 1 teaspoon vanilla extract. Mix to combine.
• Separate 4 whole egg whites from the egg yolks. Add egg whites one at a time and beat until combined (2-3 minutes total).

Assemble the Cupcake Layers

• Divide the cake batter into three equal portions, so that you have bowls with red, white, and blue batter. Mix desired amount of blue and red food coloring into each, using a whisk to blend.
• Layer batter by adding heaping tablespoon of each color to each tin, with red at the bottom. Liners will be nearly full when finished.
• Bake in preheated oven for 18-20 minutes until golden brown and spring back when touched.
• Cool on wire racks. Then decorate with frosting.

Make the Frosting

• In a large mixing bowl, cream together 3 cups powdered sugar and 1 cup butter (softened) on low speed. Mix until well blended. Continue beating at medium speed for another 3 minutes.
• Add 1 teaspoon vanilla extract, 1/4 teaspoon Fiori Di Sicilia, and 1 tablespoon half and half milk. Beat for an additional minute.
• If desired, spoon frosting into a piping bag to decorate cupcakes, or spread frosting over tops of cupcakes with a butter knife. To garnish, sprinkle tops with 1 cup shredded sweetened coconut. Makes 24 cupcakes.