More Great Recipes: Cupcakes | Dessert | Sweet

Pina Colada Cupcakes


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

For the cakes: 2 1/2 sticks unsalted butter, room temperature
2 cups sugar
5 eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
8 ounces sweetened, shredded coconut
For frosting: 1 lb. powdered sugar
4 oz. pineapple juice
1 Tbls pineapple liquor
1/4 cup crushed pineapple
3 1/2 sticks unsalted butter, cut into small pieces and chilled
yellow food coloring
maraschino cherries with stems attached
drinking straws, cut into 1 1/2 inch lengths


Preheat the oven to 325 degrees F.


In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.


With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.


Add the vanilla and almond extracts and mix well.


In a separate bowl, sift together the flour, baking powder, baking soda, and salt.


In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.


Fold in 7 ounces of coconut.


Line a muffin pan with paper liners. Fill each liner just to the top with batter.


Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.


Allow to cool in the pan for 15 minutes.


Remove to a baking rack and cool completely.


Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, beat sugar and 1 Tbls. liquor until light and smooth.


In a small saucepan, bring juice to a boil.


Add to the confectioners' sugar and beat on medium speed until fluffy.


Add half butter and beat on medium high speed until light and fluffy. if desired add a few drops of yellow food coloring now.


Fold in pineapple, add remaining butter and beat again on medium high speed until fluffy.


Frost the cupcakes using a large star tip and a piping bag and sprinkle with the remaining coconut.


Top with cerries and straws.


Pairs Well With


Notes

I made these coconut cupcakes with pineapple buttercream for a Memorial Day weekend party. The little straws are meant to make them look like little frozen drinks, and they were a big hit!

The cake recipe is a slight adaptation of Ina Garten's recipe, as I found hers a little greasy once baked. I just cut a bit of the butter and it solved tat problem!

this sounds like a really cool party treat!!

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11134 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana