*singing* "If you like pina coladas..." give these a whirl! I made these cupcakes for a long-time friend's birthday. They are summery and reminiscent of so many great parties had. Enjoy! Makes 12 cupcakes with leftover icing.
Ingredients for cupcake batter:
1 1/3 cup all purpose or cake flour
1 1/4 tsp baking powder
1/2 tsp baking soda
4 tbsp (1/2 stick) unsalted butter, room temperature
2/3 cup white sugar
2 large eggs, room temp.
1 large egg yolk, room temp.
1 - 8oz can crushed pineapple (about 1/2 cup), well drained, reserve juice
1/3 cup pineapple juice
1/3 cup sweetened shredded coconut
Ingredients for icing:
8 oz cream cheese, room temp. (1 pkg)
1/2 cup unsalted butter, room temp.
1 tsp vanilla extract
2 tsp coconut extract
4 cups icing sugar
about 1/3 cup sweetened shredded coconut
Instructions for batter:
1. Preheat oven to 350 F. Place liners is cupcake pan.
2. In a med-size bowl, combine flour, baking powder, and baking soda. Set aside.
3. In a large bowl, or stand mixer, combine butter and sugar. Beat on med-high speed until fluffy. Add eggs and egg yolk one at a time, beating after each addition.
4. Add crushed pineapple and mix on low-speed.
5. Beat in flour mixture and pineapple juice, adding alternately, beginning and ending with flour mixture.
6. Fold in coconut.
7. Fill cupcake liners about 1/2-3/4 full.
8. Bake 20 min or until inserted toothpick inserted into cupcake comes out clean.
9. Allow cupcakes to cool before applying icing.
Instructions for icing:
1. Beat together cream cheese, butter, and extracts until smooth.
2. Add sugar on low speed a bit at a time; mix until combined. Increase to high speed and beat until light and fluffy.
Instructions for toasting coconut:
1. Place coconut into skillet on med-low heat for 5-10 min, or until some flakes are slightly browned.
Finally, I stuffed the cupcakes with the icing, then topped them.
Here's how. Using a serrated steak knife, cut a cone shaped hole into the top of each cupcake about the diameter of a quarter and not quite deep enough to go through the bottom of the cupcake. The cone of cupcake should fall out when you tip the cupcake over. (These inside bits are a treat for the baker!)
ice the cupcakes and sprinkle with toasted coconut! Next time I may try filling the cupcakes with coconut flavoured vanilla pudding - yum!
*cake recipe credit goes to: http://iheartcuppycakes.com/2010/01/31/pina-colada-cupcakes/
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