Pina Colada Cupcakes
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Total Steps
16
Ingredients
17
Tools Needed
11
Ingredients
- 2 1/4 cups sifted all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/3 cups caster sugar
- 1/3 cup oil
- 2 large eggs
- 1/2 cup canned pineapple, diced & patted dry
- 350 milliliters coconut milk
- splash white rum or rum flavorings
- 2 teaspoons vanilla extract
- 8 ounces cold cream cheese
- 5 tablespoons butter at room temperature
- 2 teaspoons rum flavoring
- 4 tablespoons white rum(optional)
- 1 cup coconut milk powder
- 2 1/2 cups icing sugar
- sprinkles dessicated coconut
Instructions
Step 1
Preheat oven to 350 degrees F and line a cupcake pan with baking cups.
Step 2
Combine flour, baking powder, and salt in a mixing bowl and set aside.
Step 3
Combine rum and coconut milk in a small bowl and set aside.
Step 4
Place sugar and oil in a mixer and mix until well blended.
Step 5
Add eggs to the mixer, one at a time, beating well after each addition.
Step 6
Alternately add the flour mixture and coconut milk mixture to the sugar mixture in the mixer, beginning and ending with the flour mixture, mixing until just combined after each addition.
Step 7
Stir in vanilla extract and fold in the diced pineapple.
Step 8
Spoon batter into the prepared cupcake pan, filling each baking cup about two-thirds full.
Step 9
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly in the pan, then transfer cupcakes to wire racks to cool completely.
Step 10
For the coconut icing: In a separate mixing bowl with an electric mixer, beat the cold cream cheese until smooth.
Step 11
Add the room temperature butter and beat until light and fluffy.
Step 12
Beat in the rum flavoring and the optional white rum until combined.
Step 13
Gradually add the coconut milk powder and icing sugar, beating on low speed until combined, then increase speed and beat until the icing is smooth and creamy.
Step 14
Once cupcakes are completely cool, frost them generously with the coconut icing.
Step 15
Decorate frosted cupcakes with sprinkles of dessicated coconut.
Step 16
Serve, optionally with cut straws for a fun presentation.