Pina Colada Cupcakes
CATEGORIES
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
  1. Preheat the oven to 325 degrees F.
  2. 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.
  3. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.
  4. Add the vanilla and almond extracts and mix well.
  5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  6. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.
  7. Fold in 7 ounces of coconut.
  8. Line a muffin pan with paper liners. Fill each liner just to the top with batter.
  9. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.
  10. Allow to cool in the pan for 15 minutes.
  11. Remove to a baking rack and cool completely.
  12. 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.
  13. In a small saucepan, bring juice to a boil.
  14. Add to the confectioners' sugar and beat on medium speed until fluffy.
  15. Add half butter and beat on medium high speed until light and fluffy. if desired add a few drops of yellow food coloring now.
  16. Fold in pineapple, add remaining butter and beat again on medium high speed until fluffy.
  17. Frost the cupcakes using a large star tip and a piping bag and sprinkle with the remaining coconut.
  18. Top with cerries and straws.
RECIPE BACKSTORY
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!