lounge

Pina Colada Cupcakes

Pina Colada Cupcakes. Just the sound of them sounds too good to be true. This is fun recipe that you can get pretty creative with. I thought about coloring the icing or topping them with tidbit pineapple pieces, but I like to keep it simple most of time. I figured this would be a great little recipe to feature right before Easter. If you do not like to use alcohol, you can always use an extract. They actually taste very similar.

pina colada 2Pina Colada Cupcakes – 12 jumbo cupcakes

1 box yellow cake mix, 1/3 C vegetable oil, 1/4 C water, 1 tsp. rum, 1 Can(8oz) crushed pineapple, drain but save juice and set aside), 3 eggs, and 1 tsp. coconut extract, 1/2 tsp. vanilla extract

Heat oven to 350 degrees. Place muffin liners in cupcake tin. I like using jumbo, but use whatever size you have. In a large bowl beat cake mix, oil, water, 1 tsp. rum, pineapple(not juice), and eggs with an electric mixer. Divide batter among muffin cups. Bake 20-25 minutes for jumbo muffins. Cool for a few minutes before removing from pans. Cool completely, before frosting.

Buttercream Icing – 1 1/2 C powdered sugar, 3 TB butter, 1/2 tsp. vanilla extract, 1 tsp. rum, 1 tsp. pineapple juice, and milk.

Mix all ingredients except milk together. Slow add milk, 1 tsp at a time until you get a smooth, thick consistency. Whip until creamy  and easy to spread or pipe on. Garnish with coconut flakes, or pineapple, colored sugars or whatever you like.

 

»