Piña Colada Cupcakes from Helen Annely

Posted at: 05/17/2012 11:22 PM | Updated at: 05/22/2012 12:16 AM

Piña Colada Cupcakes
from Helen Annely

Makes 24 Cupcakes

2 ¼ Cups Flour
1 Tbsp Baking Powder
½ Tsp Baking Soda
½ Tsp Salt
½ Cup Butter - softened to room temperature
1 Cup Sugar
2 Eggs
¾ Cup Pineapple Puree -  note: Canned or fresh is fine, if using canned drain the pineapple well first.  
6 Tbsp Rum
½ Cup Milk

½ Cup Butter - softened to room temperature
3 Cups Powdered Sugar
3 Tbsp Coconut Milk
Shredded Coconut

Preheat oven to 350°F and line cupcake pans with 24 paper liners.

In a small bowl mix flour, baking powder, baking soda, and salt.  Set aside.  In a large bowl beat together butter and sugar on high speed until light and fluffy.  Beat in Eggs one at a time until well blended.   On low speed add in pineapple and rum, slight curdling is normal.  Alternate beating in flour and milk on low speed until just blended.  Do not over-beat.  Fill cupcake liners to about half full and bake for 15-18 minutes or until a toothpick inserted in a cupcake comes out clean.

Remove cupcakes from pan and let cool on wire rack completely.

For the frosting beat butter on high speed in a large bowl.  One cup at a time beat in powdered sugar.  When fully blended add coconut milk, beat until creamy and smooth.  

Frost cupcakes and sprinkle with shredded coconut.  

Tip: For virgin cupcakes substitute ¼ Cup of pineapple juice for rum.

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