I decided to make a new Pina Colada Cupcake recipe this time. We’ll see how the people at Justin’s work like them.
Pina Colada Cupcakes with Coconut Buttercream
1 stick unsalted butter, melted and cooled
1/3 cup pineapple juice
1 tablespoon rum
2 teaspoon vanilla
3 whole eggs
1 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup crushed pineapple
1/3 cup coconut flakes
Preheat the oven to 350°F. Line cupcake pans with liners.
With an electric mixer at medium speed beat together the melted butter, pineapple juice, rum, and vanilla until light and fluffy. Add the eggs one at a time, mixing well after each addition.
In a separate bowl combine the flour, sugar, baking powder, baking soda, and salt.
With the mixer on low speed, add the dry ingredients to the creamed mixture 1/2 cup at a time until combined. Fold in the pineapple and coconut.
Fill the cupcake liners three-quarters full. Bake for 17-19 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
1/3 cup butter, softened
3 1/2 cups powdered sugar, divided
5 tablespoons coconut milk, or more if needed
In a bowl, beat butter until fluffy. Gradually add 1 cups powdered sugar and salt, beating well. Slowly beat in coconut milk. Gradually beat in 2 1/2 cups powdered sugar. Beat in additional coconut milk to reach desired spreading consistency.
This makes 16 cupcakes and I got the recipe from here. The frosting came from a Better Homes and Garden Magazine, the recipe isn’t on their website.