PINA COLADA CUPCAKES

 

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  • Servings:
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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

Directions

  • 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.

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!

Categories: Cupcakes  Dessert  Sweet 

Website Credit: http://www.foodnetwork.com/recipes/ina-garten/coconut-cupcakes-recipe/index.html

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