Friday, June 14, 2013

Pina Colada Cupcakes

If you like Pina Coladas.








































This is another one of those cupcakes recipes that has been in my head for ages.  They were inspired by the little paper umbrellas that I picked up at World Market a couple years ago.    They turned out just as delicious as I hoped.  I chose not to include alcohol or any rum extract in these because I did not think they would really enhance the flavor, but if you want a more authentic Pina Colada taste then go ahead and add either some rum or rum extract.  I decorated the edges of the cupcakes with toasted coconut which is completely optional, but a nice touch if you ask me. These are really perfect for a summer BB-Q or a Pool Party.

Pina Colada Cupcakes
recipe from Baked Perfection

makes 12 cupcakes

1/2 cup butter, softened
2/3 cups sugar
1 egg
1 egg white
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut milk
1/2 cup crushed pineapple in juice

Preheat oven to 350 degrees Fahrenheit.

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. Add the flour mixture to creamed mixture alternately with the coconut milk and pineapple (batter will be thick). Fill paper-lined muffin cups with 1/4 cup of batter. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. 

Pina Colada Frosting
recipe by Baked Perfection

1 stick of butter, softened
3 cups powdered sugar
pinch of salt
4 tablespoons pineapple juice
2  1/2 tablespoons coconut milk

Beat butter and salt until creamy.  Add powdered sugar 1 cup at a time alternating with pineapple juice and coconut milk until fully combined.