Piña Colada Cupcakes
(mini-cupcakes – yields 24).
I just checked out Gail Wagman’s Cupcake’s Galore. I made the Piña Colada cupcakes. I have a mixed review of her recipes. The frosting she suggests was not good so I created my own recipe. The cupcakes were good though. In addition, she has unnecessary steps that take too much time and do not make the cupcakes any better. I will have to try more recipes and report on whether I like this cookbook. There are some recipes that I hope are promising.
Here is my version of her recipe. Moreover, my own creation: Piña Colada Frosting.
This version is awesome and yummy. The cupcakes were eaten up in seconds. I am craving more.
Piña Colada Cupcakes:
1 cup flour
1 teaspoon baking powder
½ teaspoon salt
¼ cup unsalted butter (½ a stick), at room temperature
¾ cups sugar
1 egg
¼ cup pineapple juice
¼ cup Pineapple or Coconut Rum (I used Pineapple Rum)
¼ cup shredded coconut
1) Preheat oven to 350F.
2) Mix together flour, baking powder, and salt in a small bowl.
3) In a large bowl cream butter and sugar. Add egg. Then beat in flour mixture and pineapple juice and rum, alternating.
4) Stir in coconut to large bowl.
5) Fill cupcake tins, about ¾ full.
6) Bake for 10 minutes, until toothpick comes out clean.
7) Cool in pan.
Piña Colada Icing:
¼ cup unsalted butter, at room temperature
1 tablespoon milk (1%)
3 tablespoons pineapple juice
1 tablespoon pineapple rum
Yellow food coloring
2 cups powdered sugar.
1) Mix butter, pineapple juice, and rum.
2) Add powdered sugar until desired consistency.
3) Add more liquids or powdered sugar until desired spreading consistency.
4) Add a little yellow food color to create a faint yellow tint.
- Frost cupcakes, then rim the cupcakes with sugar sprinkles like a Piña Colada glass and then top toasted coconut.
Tags: Baking, coconut, cupcakes, Pina Colada, Pineapple
