Jan 022011
 

Pictures

Ingredients

Ingredients

Big Block o' Chocolate

Big Block o' Chocolate

Big Block o' Chocolate all Chopped Up

Big Block o' Chocolate all Chopped Up

Added Unsweetened Chocolate

Added Unsweetened Chocolate

Adding Sweetened Condensed Milk

Adding Sweetened Condensed Milk

Pour it Over the Chocolate

Pour it Over the Chocolate

About to Stir

About to Stir

Stirring

Stirring

Ready for the Microwave

Ready for the Microwave

Almost Ready

Almost Ready

Adding the Vanilla

Adding the Vanilla

We Have Fudge

We Have Fudge

Double Chocolate Fudge

1 14 ounce sweetened condensed milk
12 ounces dark chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 teaspoon vanilla
1 1/2 cup nuts, optional, chopped

Butter baking pan, 8 x 8 x 2 inches.

Stir milk and dark chocolate in 2-quart casserole; add unsweetened chocolate. Microwave uncovered on high (100%) 1 minute; stir. Microwave until chocolate is melted and mixture can be stirred smooth, about 1 minutes longer.

Stir in vanilla and nuts. Spread mixture evenly in pan. Refrigerate until firm. Cut into 1-inch squares.

I have no idea where this recipe came from, but my husband (and everyone else who tries it) LOVE IT!!! It’s super easy, you can use chocolate chips if you want! I highly recommended this if you are a chocolate lover.

Jan 022011
 

Pictures

Eggnog Cupcake Cake with Eggnog Buttercream

Eggnog Cupcake Cake with Eggnog Buttercream

Cupcakes Ingredients

Cupcakes Ingredients

Adding the Mix

Adding the Mix

Freshly Grated Nutmeg

Freshly Grated Nutmeg

Eggs

Eggs

Adding Eggnog

Adding Eggnog

Adding Oil

Adding Oil

Mixing

Mixing

All Mixed

All Mixed

Ready for the Oven

Ready for the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Frosting Ingredients

Frosting Ingredients

Creaming the Butter

Creaming the Butter

Adding the Vanilla

Adding the Vanilla

Adding the Eggnog

Adding the Eggnog

Adding Powdered Sugar

Adding Powdered Sugar

Mixing

Mixing

Adding More Powdered Sugar

Adding More Powdered Sugar

Done

Done

Cupcakes

Cupcakes

Eggnog Cupcakes

1 18.25 ounce package yellow cake mix
1 cup eggnog
1/4 cup vegetable oil
3 whole eggs
1/4 teaspoon nutmeg

Preheat oven to 350 degrees.

In large bowl, combine all ingredients. Hand beat (I used a mixer and it turned out fine!) with a balloon whisk for at least one minute or more if lumps remain visible.

Pour into cupcakes pans and cook for 15- 20 minutes.

Cool 5 minutes in pans then move to wire rack to finish cooling

Eggnog Buttercream

1 cup butter, at room temperature
6 cups powdered sugar (6 to 8)
2 teaspoons vanilla
1/4 cup eggnog

Cream the butter for 30 seconds until smooth. Add eggnog, vanilla, and 1 C. powdered sugar. Mix until combined. Add powdered sugar cup by cup until you’ve used at least 6 cups and is the consistency you want.

Pipe or spread onto cupcakes.

I made these for my step-dad to take to his work party, and he said they went like hotcakes! My mom and I thought that was really funny! We’re silly like that. The batter for the cupcakes is pretty thick so I added about 1/8 – 1/4 cup more eggnog. It made the standard 24 cupcakes. The frosty is too yummy!! Considering the amount I ate, it’s a wonder that I had enough for the cupcakes!

The original recipe was for a cake, it came from here and the frosting recipe came from here.

Dec 222010
 

Pictures

Ingredients

Ingredients

Adding Flour

Adding Flour

Adding Salt

Adding Salt

Whisking

Whisking

Butter

Butter

Adding Sugar

Adding Sugar

Creaming

Creaming

Adding Egg

Adding Egg

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

the Dough

the Dough

the Dough in a Bag to Chill

the Dough in a Bag to Chill

Getting Ready to Roll it Out

Getting Ready to Roll it Out

Sprinkled with Flour

Sprinkled with Flour

Rolled

Rolled

Amara Helping Me

Amara Helping Me

Naked Lights

Naked Lights

Light with Colored Sugar in the Oven

Light with Colored Sugar in the Oven

Out of the Oven

Out of the Oven

Trees About to go in the Oven

Trees About to go in the Oven

Out of the Oven

Out of the Oven

Stars About to go in the Oven

Stars About to go in the Oven

Out of the Oven

Out of the Oven

Stockings About to go in the Oven

Stockings About to go in the Oven

Out of the Oven

Out of the Oven

Lights

Lights

Trees

Trees

Stars

Stars

Stockings

Stockings

Altogether!

Altogether!

Mrs. Fields Like Sugar Cookies

2 cups flour
1/4 teaspoon salt
3/4 cup butter
3/4 cup sugar
1 whole egg
1 teaspoon vanilla extract
colored sugar for decoration

Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.

Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm.

On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

Recipe found here.

I found this recipe on the line and to be honest, it’s not my favorite. It’s not the worst either. It’s just mediocre. Justin seemed to like them, but to me they were kind of boring. I myself, won’t make them again, but you might like them!! (Especially after the ringing endorsement I just gave them!) I will say the looked pretty.

Dec 222010
 

Pictures

Cake Ingredients

Cake Ingredients

Adding the Flour

Adding the Flour

Adding the Baking Powder

Adding the Baking Powder

Adding the Salt

Adding the Salt

Whisking

Whisking

Butter

Butter

Adding Sugar

Adding Sugar

Mixing

Mixing

All Creamed Up

All Creamed Up

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

Adding Milk

Adding Milk

Greased and Floured Pans

Greased and Floured Pans

Ready for the Oven

Ready for the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Frosting Ingredients

Frosting Ingredients

Butter

Butter

Creaming the Butter

Creaming the Butter

Adding Powdered Sugar

Adding Powdered Sugar

Mixing

Mixing

It Turned PINK!!!

It Turned PINK!!!

Adding Vanilla

Adding Vanilla

Adding Milk

Adding Milk

Pretty Pink Frosting

Pretty Pink Frosting

(Leveled) First Layer

(Leveled) First Layer

Frosted First Layer

Frosted First Layer

Naked Second Layer

Naked Second Layer

Frosted Sides

Frosted Sides

All Frosted

All Frosted

Missing Pieces!!!

Missing Pieces!!!

Golden Layer Cake

Cake
2 3/4 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 sticks unsalted butter (8 ounces) at room temperature
2 cups sugar
5 whole eggs
1 1/2 teaspoons vanilla
1 1/3 cups whole milk

Vanilla Frosting
2 1/2 sticks unsalted butter (10 ounces) at room temperature
5 cups powdered sugar
1 tablespoon vanilla
1 tablespoon milk (1 to 2)

Preheat the oven to 350°. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder and salt.

In a large bowl, using a mixer, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, alternately add the dry ingredients and milk in three parts, mixing until just incorporated.

Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Transfer the pans to a rack and let cool for 10 minutes. Run a knife around the pans to release the cakes and invert; let cool completely.

Slice the cakes into 2 layers each (I skipped this part and left is at a 2 layer instead of 4!). Stack and frost with the vanilla frosting.

Frosting: In a large bowl, using a mixer, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar, 1 cup at a time, beating until smooth after each addition. Add the vanilla and 1 tablespoon milk. Beat at high speed until fluffy, adding an additional 1 tablespoon milk if necessary.

Recipe for cake found here. Recipe for frosting found here.

This cake is very heavy! Almost like a pound cake. Still very good. We definitely did a good job finishing this one off!!!

Dec 092010
 

Pictures

the Ingredients

the Ingredients

Mashing (with a potato ricer) the Sweet Potatoes

Mashing (with a potato ricer) the Sweet Potatoes

I Love the Way it Looks

I Love the Way it Looks

Adding Sugar

Adding Sugar

Added Eggs

Added Eggs

Adding Evaporated Milk

Adding Evaporated Milk

Adding Melted Butter

Adding Melted Butter

Stirring

Stirring

All Mixed

All Mixed

Pouring into the Pan

Pouring into the Pan

Almost Ready for the Oven

Almost Ready for the Oven

Brown Sugar

Brown Sugar

Adding Flour

Adding Flour

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

Sprinkling Over Sweet Potato Mixture

Sprinkling Over Sweet Potato Mixture

Yum!

Yum!

Now with Butter

Now with Butter

Now I Really Mean YUM!!!

Now I Really Mean YUM!!!

Aunt Sandy’s Sweet Potatoes

Potato Stuff
1 40 ounce can sweet potatoes, canned (drained well & mashed)
1 cup sugar
1/2 cup evaporated milk
3 whole eggs
1/2 cup butter, melted
Crust Topping
1 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1/2 cup butter
walnuts (optional)

Potato Stuff: Blend ingredients together. Mix well and pour into 13 x 9 pan.

Crust Topping: Mix first 3 ingredients until crumbly & sprinkle on top of potatoes. Then chunk 1 stick of butter over top. Bake uncovered @ 300 degrees for 1 hour.

Simple and to the point! My lovely Aunt Sandy makes these and she was kind enough to share the recipe with my mom, who brought it to a Thanksgiving at my in-laws many moons ago. Now I make it every year as “my dish” that I have to bring! Everyone loves it. Even me and I really like only 1 other sweet potato thing, but I’m expanding my sweet potato horizons.

Now these may seem like it will feed many, but it usually doesn’t last that long!!!

Nov 282010
 

Pictures

Tart Shell Ingredients

Tart Shell Ingredients

Cutting the Circles

Cutting the Circles

Making the Shells

Making the Shells

I made Hearts Instead

I made Hearts Instead

Cooked Shells

Cooked Shells

Cooked Hearts

Cooked Hearts

Cooling (Cute) Shells

Cooling (Cute) Shells

Mousse Ingredients

Mousse Ingredients

Pouring the Gelatin

Pouring the Gelatin

Softening

Softening

Pouring the Cranberries

Pouring the Cranberries

Pre-Chop

Pre-Chop

Post-Chop

Post-Chop

1 Cup Chopped Cranberries

1 Cup Chopped Cranberries

Adding the Chopped Cranberries to the Pan

Adding the Chopped Cranberries to the Pan

Adding the Sugar

Adding the Sugar

All Stirred Up

All Stirred Up

Cooked

Cooked

Adding the Softened Gelatin

Adding the Softened Gelatin

Orange Zest

Orange Zest

Stirring

Stirring

Pouring the Whipping Cream

Pouring the Whipping Cream

Stiff Peaks

Stiff Peaks

Adding the Powdered Sugar

Adding the Powdered Sugar

More Stiff Peaks

More Stiff Peaks

Adding the Cranberry Gelatin Mixture

Adding the Cranberry Gelatin Mixture

Folding

Folding

All Mixed

All Mixed

Filled Tarts

Filled Tarts

Topped with Hearts

Topped with Hearts

Pretty!

Pretty!

Cranberry Mousse Mini-Tarts

Filling
1 envelope unflavored gelatin
2/3 cup water
1/2 cup granulated sugar
1 cup cranberries, chopped
1/2 teaspoon orange zest
Crust
1 15 ounce box Pillsbury® refrigerated pie crusts, softened as directed on box
Coarse sugar, if desired
Topping
1/4 cup whipping cream
3 teaspoons powdered sugar

Sprinkle gelatin on water to soften, set aside about 15 minutes. In 1 1/2-quart saucepan, heat 1/2 cup granulated sugar and the cranberries just to boiling over medium heat, stirring occasionally. Remove from heat; stir in gelatin mixture and orange peel. Refrigerate 30 to 40 minutes or until mixture just starts to thicken.

Heat oven to 425°F. Spray 24 miniature muffin cups with cooking spray.

Unroll pie crusts on work surface. With 2 1/2-inch scalloped round cutter, cut 15 rounds from 1 crust and 9 from the other. Fit rounds into muffin cups, pressing in gently. Generously prick crusts with fork. From remaining crust, cut 24 1-inch star shapes; place on ungreased cookie sheet. Sprinkle with coarse sugar. Bake crusts 6 to 9 minutes or until light golden brown. Cool crusts completely on cooling rack, about 15 minutes; remove from muffin cups. Meanwhile, bake star shapes 3 to 4 minutes or until light golden brown.

In small bowl, beat whipping cream until soft peaks form. Add 2 teaspoons of the powdered sugar; beat until stiff peaks form. Fold in cranberry mixture; refrigerate about 10 minutes or until thickened. Spoon about 1 tablespoon mixture into each crust; top each with 1 star. Store in refrigerator. Just before serving, sprinkle with remaining 1 teaspoon powdered sugar.

Recipe found here.

NOTES – I have never made mousse before so this was all new. It was pretty easy! It took a while to prepare everything. I actually made the tarts and tart toppers the day before, and did everything else the following day. They turned out super cute and now I want to make them with other fruit!!

Nov 282010
 

Pictures

Cake Ingredients

Cake Ingredients

Adding the Cake Mix

Adding the Cake Mix

Eggs

Eggs

Adding the Applesauce

Adding the Applesauce

Adding the Oil

Adding the Oil

Mixing

Mixing

All Mixed

All Mixed

Pouring into Pan

Pouring into Pan

Ready for the Oven

Ready for the Oven

Hot Out of the Oven

Hot Out of the Oven

Apple Pie Filling

Apple Pie Filling

Pouring the Filling

Pouring the Filling

Adding the Butter

Adding the Butter

Adding the Cinnamon

Adding the Cinnamon

Cooking

Cooking

Pudding-type Filling

Pudding-type Filling

Adding the Milk

Adding the Milk

Adding the Dream Whip

Adding the Dream Whip

Adding the Pudding Mix

Adding the Pudding Mix

Adding the Cinnamon

Adding the Cinnamon

Mixing it Up

Mixing it Up

Almost Ready

Almost Ready

The Cake is Cut

The Cake is Cut

Topping

Topping

The Bowl!

The Bowl!

Adding the Cool Whip

Adding the Cool Whip

First Layer

First Layer

Adding the Cake Cubes

Adding the Cake Cubes

Second Layer

Second Layer

Adding the Apple Filling

Adding the Apple Filling

Third Layer

Third Layer

Top View

Top View

Pudding Layer

Pudding Layer

Fourth Layer

Fourth Layer

Col Whip (Fifth Layer)

Col Whip (Fifth Layer)

More Cake (Sixth Layer)

More Cake (Sixth Layer)

Top View

Top View

More Apple FIlling

More Apple FIlling

More Cake! (Eighth Layer)

More Cake! (Eighth Layer)

Cool Whip (Ninth Layer)

Cool Whip (Ninth Layer)

Adding the Toffee Bits

Adding the Toffee Bits

Done!

Done!

Side View

Side View

Apple Spice Cake Trifle

1 18.25 ounce box spice cake mix
1 1/4 cups cinnamon applesauce
3 whole eggs
1/3 cup vegetable oil
1 21 ounce can apple pie filling
1 tablespoon butter
7 teaspoons ground cinnamon, divided
3 cups milk
1 large container vanilla pudding mix
1 envelope whipped topping mix
1 12 ounce tub Cool Whip®, thawed
1/2 cup chopped walnuts (optional)
1/4 cup English toffee bits or almond brickle chips

In a mixing bowl, combine dry cake mix, applesauce, eggs and oil; beat on medium speed of electric mixer for 2 minutes. Pour into a greased 13 x 9-inch baking pan.

Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

In a saucepan, cook pie filling, butter and 1 teaspoon cinnamon until butter is melted; stir until well blended. Cool.

In a mixing bowl, combine milk, pudding mix, topping mix and remaining cinnamon. Beat on high until thickened, about 5 minutes. Let stand 5 minutes.

Spread a third of the topping in a 6-quart clear glass bowl.

Cut cake into cubes; place half over topping. Top with half of the fruit mixture, walnuts and pudding mixture. Repeat layers, ending with remaining topping mixture. Sprinkle with toffee bits. Cover and chill for at least 2 hours.

Recipe from here.

NOTES – Everything about this was YUMMY!!! Next time I would double the apple pie filling, there just wasn’t enough (in my opinion!). I barely had enough to get the second layer of apple pie filling on. I also didn’t use all the cake cubes (more for me to snack on!) The pudding stuff was to die! I would eat that on toast or anything else for that matter! Bottom line, it was huge, a lot of work and AWESOME!!!!

Nov 282010
 

Pictures

Cake Ingredients

Cake Ingredients

Pouring the Cake Mix

Pouring the Cake Mix

Eggs

Eggs

Adding Water

Adding Water

Adding Oil

Adding Oil

Mixing

Mixing

I Coarsely Chopped my Apples

I Coarsely Chopped my Apples

Adding to the Batter

Adding to the Batter

Folding in the Apples

Folding in the Apples

Pouring into Pan

Pouring into Pan

Ready for the Oven

Ready for the Oven

Custard Ingredients

Custard Ingredients

Pouring the Sweetened Condensed Milk

Pouring the Sweetened Condensed Milk

Adding Lemon Juice

Adding Lemon Juice

Adding Sour Cream

Adding Sour Cream

Mixing it Up

Mixing it Up

All Mixed

All Mixed

CAKE!!

CAKE!!

Pouring Custard over Cake

Pouring Custard over Cake

All Poured and Going Back in the Oven

All Poured and Going Back in the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Sprinkled with Cinnamon

Sprinkled with Cinnamon

A Piece of Cake!

A Piece of Cake!

Apple Spice Custard Cake

1 18.25 ounce box spice cake mix
3 whole eggs
1 1/4 cups water
1/3 cup vegetable oil
2 whole apples, peeled, cored and chopped
1 14 ounce can sweetened condensed milk
1 8 ounce container sour cream, at room temperature
1/4 cup lemon juice, bottled
Ground cinnamon

Preheat oven to 350 degrees. Prepare cake mix as package directs; stir in apples. Pour into well greased and floured 13×9 inch baking pan. Bake 30 minutes or until wooden pick inserted near center comes out clean.

Meanwhile, in medium bowl, combine sweetened condensed milk, sour cream and ReaLemon brand. Remove cake from oven; spread cream mixture over top. Return to oven; bake 10 minutes longer or until set. Sprinkle with cinnamon. Cool.

Refrigerate leftovers.

Recipe found here.

I found this cake to be interesting. I liked the cake, I liked the custard, but it was kind of weird. I mean all in all I liked it, but I think I would just make the cake with a cinnamon cream cheese (or buttercream) frosting if I ever make it again. I don’t think Justin was super fond of it. I mean he ate some, but not his favorite thing.

Nov 222010
 

Pictures

Ingredients

Ingredients

Adding the Flour

Adding the Flour

Adding Baking Powder

Adding Baking Powder

Adding Salt

Adding Salt

Adding Baking Soda

Adding Baking Soda

Whisking

Whisking

Butter

Butter

Adding Sugar

Adding Sugar

Creaming Butter and Sugar

Creaming Butter and Sugar

More Creaming

More Creaming

Creamy!

Creamy!

Adding Egg

Adding Egg

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

Adding Sour Cream

Adding Sour Cream

Adding More Flour Mixture

Adding More Flour Mixture

Cookie Dough!!

Cookie Dough!!

Dipping in Colored Sugar

Dipping in Colored Sugar

Ready for the Oven

Ready for the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Racks of Cookies

Racks of Cookies

Close Up of a Pink Cookie

Close Up of a Pink Cookie

All Prettied Up on Pretty Tray

All Prettied Up on Pretty Tray

Martha’s Sugar Cookies

2 cups flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons unsalted butter (1 stick) room temperature
1 1/2 cups sugar, plus more for sprinkling
1 whole egg
1 teaspoon vanilla
1/4 cup sour cream

Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.

Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.

With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)

Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.

NOTES- I dipped the balls of cookie dough in colored sugar so they would be extra colorful! I also used vanilla sugar (a jar of sugar with vanilla beans in it). I use the vanilla sugar for all my sugar cookies. I love vanilla!  These cookies are crunchy on the outside cut soft on the inside. Yummy, now I want one and they are all gone!

Original recipe here.

Nov 192010
 

Pictures

Cupcake Ingredients

Cupcake Ingredients

Adding Pineapple Cake Mix

Adding Pineapple Cake Mix

Eggs

Eggs

Adding Water

Adding Water

Adding Oil

Adding Oil

Adding Reserved Pineapple Juice

Adding Reserved Pineapple Juice

Adding Rum Extract

Adding Rum Extract

Adding Crushed Pineapple

Adding Crushed Pineapple

Mixing

Mixing

Batter

Batter

24 Regular Size Cupcakes

24 Regular Size Cupcakes

24 Mini Size Cupackes

24 Mini Size Cupackes

Fresh Out of the Oven

Fresh Out of the Oven

Cooling

Cooling

Frosting Ingredients

Frosting Ingredients

Creaming Butter

Creaming Butter

Adding Powdered Sugar

Adding Powdered Sugar

Adding Coconut Milk

Adding Coconut Milk

Mixing

Mixing

Adding More Powdered Sugar

Adding More Powdered Sugar

Mixing

Mixing

Frosted Mini Cupcakes

Frosted Mini Cupcakes

Close Up

Close Up

Frosted Regular Cupcakes

Frosted Regular Cupcakes

Racks of Cupcakes

Racks of Cupcakes

Pina Colada Cupcakes 2

1 18.25 ounce box pineapple cake mix
1 cup water (plus reserved pineapple juice)
1/3 cup vegetable oil
3 whole eggs
1 8 ounce can crushed pineapple, well drained and juiced reserved
1 teaspoon rum extract
Coconut Butter Frosting
2/3 cup butter, softened
7 cups powdered sugar, divided
1/3 cup coconut milk, or more if needed

Preheat oven to 350. Mix cake mix as directed, except use a mixture of water and reserved pineapple juice to make the amount of water required. Also add 1 teaspoon of rum extract and crushed pineapple.

Cook for about 18 – 20 minutes or until done.

Cool on wire racks.

Frosting: In a bowl, beat butter until fluffy. Gradually add 2 cups powdered sugar and salt, beating well. Slowly beat in coconut milk. Gradually beat in 5 cups powdered sugar. Beat in additional coconut milk to reach desired spreading consistency.

I pipe the frosting onto the cupcakes, but I like lots of frosting!!!

For some reason this made 24 regular and 24 mini cupcakes. I’m really not sure why!!

I prefer this recipe to the other Pina Coloda cupcakes that I posted. The frosting is so good, I could just eat it all say long!