Pina Colada Cupcakes

/

There are simply not enough boozy cupcakes in the world. Or at least, ones that I have found. I'd like to change that. Everyone likes cupcakes and why not spice them up a bit with some alcohol? Of course, this probably wouldn't work if you were making cupcakes for children, but if they're for adults, why not?



I tend to always share something covered in sprinkles with you on my birthday, but I decided to go for a more adult approach to a sweet dessert. Plus it's STILL not spring here so I needed a light and fruity cupcake that reminded me of warmer weather since Mother Nature can't seem to get her butt on board.



Light and full of summery flavors, you're going to love these Pina Colada cupcakes, especially if you are a fan of the drink concoction. 




Pina Colada Cupcakes
Adapted from: Sally’s Baking Addiction
Servings: 15 cupcakes
Printer Friendly

Ingredients:
    • for the cupcakes:
    • 1 stick unsalted butter, melted
    • ¾ cup brown sugar
    • ½ cup sugar
    • ½ cup pineapple juice
    • 1 egg
    • ½ cup full-fat coconut milk
    • 2 tsp coconut extract
    • 1 tbsp coconut rum (optional)
    • 1 ⅔ cup all purpose flour
    • ½ tsp baking powder
    • ¼ tsp baking soda
    • ½ tsp salt
    • for the frosting:
    • 1 cup unsalted butter, softened
    • 3 cups powdered sugar
    • ⅛ cup heavy cream
    • 2 tbsp coconut rum (optional)
    • 2 tsp vanilla extract
    • ½ tsp coconut extract
    • salt, to taste
    • toppings:
    • 1 cup sweetened coconut flakes, toasted
    • ½ cup pineapple tidbits
    • 15 maraschino cherries

Directions:
1. Line two cupcake pans with liners. Preheat the oven to 350 degrees.
2. In a large bowl whisk together the melted butter, brown sugar, sugar, pineapple juice, egg, coconut milk, coconut extract and (optional) coconut rum. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Mix the dry ingredients into the wet.
3. Fill cupcake liners ⅔ of the way full. Bake for 20 minutes or until set and lightly golden. Allow to fully cool on a wire rack.
4. Add the butter for the frosting to the bowl of a stand mixer. Beat on medium speed for 3-5 minutes or until light and fluffy. Add the powdered sugar ½ cup at a time until fully mixed in. 

5. Add in the vanilla and coconut extracts, coconut rum, salt and heavy cream and mix until the frosting thins enough to be piped. Add additional cream if it is too thick. 
6. Transfer the frosting to a piping bag and pipe onto the cupcakes. Top with toasted coconut, pineapple tidbits and a cherry.




Aren't these adorable? I had so much fun making them and I really enjoyed how the coconut rum flavoring comes through in the frosting. You can't taste it so much in the cake, but it's definitely there for the frosting. For an added dose of alcohol, you could also soak the pineapple tidbits in rum, then pat them dry before putting them on the cupcakes. 



The only change I'd make to making these again is I think they could do with a piece of pineapple inserted in the top of them after baking. Not necessary of course, but who doesn't love a stuffed cupcake? 


No comments:

Post a Comment

AdChoice Icon, to be placed in the footer:

Total Pageviews

Back to Top