Although summer is quickly coming to an end, and school has already started in parts of the country, it is never too late to enjoy a tasty Pina Colada when the weather is warm & balmy. These cupcakes are an edible version on a favorite summertime drink. They have a very moist pineapple cake base, with a wonderful coconut cream cheese frosting. They were enjoyed by all (especially the kids, who loved the umbrellas).
PINA COLADA CUPCAKES with COCONUT CREAM CHEESE FROSTING (From The Cupcake Project)
Makes 18-24 cupcakes
1/3 C coconut rum (or any rum you have on hand)
3/4 C coconut milk
1/4 C pineapple juice (I used the juice from the crushed pineapple)
1 tsp vanilla
1 1/2 C all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 C unsalted butter, room temperature
1 C + 3 tbsp sugar
3 large eggs
1 C shredded baker's coconut
1 C drained, crushed pineapple
In a small bowl, combine rum, coconut milk, pineapple juice, and vanilla. Set aside.
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs to the sugar mixture one at a time, beating well after each addition.
Alternately add the flour mixture and the rum mixture, beating well after each addition. Fold in the coconut and pineapple. Fill cupcake liners 3/4 full.
Bake at 350 F for 25 minutes or until cupcakes bounce back when lightly touched.
8 oz cream cheese, room temperature
1/4 C unsalted butter, room temperature
4 C powdered sugar
1/3 C coconut cream
Mix cream cheese and butter until light and fluffy. Mix in powdered sugar a little bit at a time. Mix in coconut cream.
Frost as desired. ENJOY!