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.

Orange Pound Cake

This was my birthday cake.

Did I mention that I turned 30 last November while Noble and I temporarily lived with my in-laws. I am very lucky to have loving in-laws that were more than happy to have Noble and I stay with them for three weeks before we moved to Georgia.  I often talk about the time "Noble and I lived in West Virginia" and I am sure Noble will have to hear stories about it the rest of his life.  You would think not much could happen in three weeks, but we had quite the time.  Noble experienced his first snow which happened to be a blizzard, we had no power for several days, we celebrated Noble's first Halloween, and I had my 30th birthday.  My mother-in-law, who I love dearly and is a fantastic baker, made my favorite cake for my birthday which was this Orange Pound Cake.  She made it several years earlier for one occasion or another and I fell in love.  I saved this post for this long because I think an Orange Cake fits much better in the summer...and I forgot about it. This cake is absolutely delicious and keeps well for many days.  I highly recommend it.

Orange Pound Cake

recipe from recipe.com

3 1/2 sticks butter, softened

2 3/4 cups sugar

8 eggs

1 teaspoon orange extract

2 teaspoons orange zest

3 cups all-purpose flour

1 tablespoon baking power

1 teaspoon salt

3/4 cups orange juice

Drizzle:

3/4 cups confectioners sugar

1 tablespoon orange juice

1 teaspoon water

Preheat oven to 350 degrees Fahrenheit.  Butter and flour a 10-inch tube or bundt pan.

Beat butter until creamy.  Gradually beat in sugar.  Add eggs one at a time.  Beat in extract and rind.  Combine flour, baking power, and salt in small bowl.  Gradually beat into butter mixture on medium speed, alternating with Orange Juice.  Beat until smooth. Pour into prepared pan.  Bake at 350 for 35 minutes.  Lower heat to 300 and bake an additional 45 -50 minutes or until toothpick comes out clean.  Cool in pan 15 minutes.  Turn out cake and cool completely.

In a bowl, whisk confectioners sugar, juice, and water until smooth  Drizzle over cooled cake.  Let dry completely before slicing.

Neapolitan Cupcakes

Pretty and Delicious

I dreamt up these cupcakes ages ago and it is about time that I finally made them.  It should be pretty obvious that these are inspired by Neapolitan Ice Cream.  You could easily make a vanilla cupcake with chocolate and strawberry frosting or even a strawberry cupcake with chocolate and vanilla frosting.   I made these for our neighborhood block party and they were a hit.  As expected, the kids loved the colors and sprinkles, but they were just as popular with the adults.  

Neapolitan Cupcake 

created by Baked Perfection (cupcake recipe from adapted from allrecipes.com)

Makes 24 cupcakes

1 package chocolate cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1 teaspoon vanilla extract
4 eggs
1 tablespoon instant espresso dissolved in 1/2 cup warm water 

2 cups chocolate chips (dark chocolate or semi-sweet), dusted in 1 tablespoon flour

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, mix together the cake and pudding mix, sour cream, oil, eggs, vanilla extract, and espresso dissolved in water.  Gently stir in the chocolate chips

Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.

Very Vanilla Frosting

recipe by Baked Perfection

1 1/2 sticks of butter, softened

4 cups powdered sugar

pinch of salt

1 1/2 tablespoons vanilla extract

2 - 3 tablespoons milk

Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency

Strawberry Buttercream
recipe from Baked Perfection

1 1/2 sticks butter, softened
1 tsp vanilla extract
1/4 cup strawberry jam
pinch of salt
4 cups powdered sugar
2 -3 tablespoons milk

Beat butter and vanilla until creamy. Mix in strawberry jam and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

To pipe as pictured, place vanilla frosting and strawbr frosting in separate piping bags.  Place the two piping bags filled with frosting into a larger piping bag.  Squeeze gently until both frostings are piping at once.