We decided to go on a family picnic today. What a perfect excuse to try a recipe for Pina Colada Cupcakes! I found a recipe at Good Things Catered, but did not have all the ingredients- so I made many substitutions. The next time I make these- I will toast the coconut topping and call them Toasted Coconut Cupcakes.
Piña Colada Cupcakes
2 1/4 c. sifted cake flour
2 1/4 tsp baking powder
1/2 tsp salt
1 1/2 c. sugar
1/2 c. oil
2 large eggs
1/2 c. pineapple juice
1/2 c. milk
2t. rum extract
1/2 c. unsweetened shredded coconut
1/4 c. butter, softened
2 T. plus 1 t. pineapple juice
2 c. powdered sugar
Extra shredded coconut to top
-Preheat oven to 350 degrees and line cupcake pan with baking cups.
-Combine flour, baking powder, and salt in a medium bowl and set aside.
-Combine pineapple juice and milk in small bowl, mix to combine and set aside.
-Place sugar and oil in mixer and mix until well blended.
-Add eggs, 1 at a time, beating well after each addition.
-Add flour mixture and milk mixture alternately to sugar mixture, beginning and ending with flour mixture.
-Stir in rum extract and fold in coconut.
-Spoon batter into prepared pans.
-Sharply tap the pans once on counter top to remove air bubbles.
-Bake for 18-20 minutes or until a wooden pick inserted in the center comes out clean.
-Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
-When cupcakes are completely cool, frost with frosting and roll tops in shredded coconut.