Pina Colada Cupcakes
By: Dhita Beechey
Published: Monday, July 4, 2011 - 8:54pm

Ingredients




2 1/4 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
 cups of caster sugar
 cup oil
2 large eggs
1/2 cup canned pineapple, diced& patted dry
350 milliliters of coconut milk
Splash of white rum (or rum flavorings)
2 teaspoons vanilla extract
Coconut Icing:
8 ounces cold cream cheese
5 tablespoons butter at room temp
2 teaspoons rum flavoring
4 tablespoons white rum (optional)
1 cup coconut milk powder
2 1/2 cups icing sugar

Preparation

1 Preheat oven to 350 degrees and line cupcake pan with baking cups 2 Combine flour, baking powder, salt -  set aside 3 Combine rum and coconut milk in small bowl - set aside 4 Place sugar and oil in mixer and mix until well blended 5 Add eggs, 1 at a time, beat well 6 Add flour mixture & coconut milk mixture alternately to sugar mixture, 7 beginning and ending with flour mixture 8 Stir in vanilla and fold in pineapple 9 Spoon batter into prepared pans 10 Bake for 18-20 minutes. Cool on wire racks 11 When cupcakes are completely cool, frost with coconut icing 12 Decorate with sprinkles of dessicated coconut and stash one for yourself, quick! 13 Serve with cut straws for a fun presentation!

About


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http://www.cookingetcetera.com/2009/08/pina-colada-cupcakes/

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