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PINA COLADA CUPCAKES with COCONUT CREAM CHEESE FROSTING (From The Cupcake Project)
Makes 18-24 cupcakes
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.
Frosting:
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!
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